Description
This Gluten-Free Focaccia is golden, fluffy, and infused with olive oil and rosemary. Perfectly crisp on the outside and tender inside, it’s a bread-lover’s dream made gluten-free.
Ingredients
Scale
- 3 ½ to 4 cups gluten-free flour blend (with xanthan gum)
- 2 teaspoons instant yeast
- 1 ½ cups warm water (110-120°F)
- ¼ cup extra-virgin olive oil (plus more for topping)
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 tablespoon fresh rosemary, chopped (optional)
- Flaky sea salt for topping
Instructions
- In a bowl, combine flour blend, yeast, salt, and sugar.
- Stir in warm water and olive oil until a sticky dough forms.
- Cover and let rise for 1 hour or refrigerate overnight for deeper flavor.
- Oil a baking dish and spread the dough with oiled fingers.
- Dimple the surface generously and drizzle with olive oil. Sprinkle with rosemary and flaky salt.
- Bake at 425°F for 25–35 minutes, until golden brown and crisp.
- Let cool slightly before slicing and serving warm.
Notes
- Use a flour blend with binder for best structure.
- Overnight rise enhances flavor and texture.
- Oil both your hands and pan to avoid sticking.
- Store in airtight container for up to 3 days or freeze.