Description
A delightful gluten-free focaccia bread infused with rosemary and garlic, perfect for gatherings or enjoying with olive oil.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 packet instant yeast (or active dry yeast)
- 1 1/2 cups warm filtered water
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 2 teaspoons sea salt
- 2 tablespoons fresh rosemary (chopped)
- Coarse sea salt for topping
Instructions
- In a small bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, whisk together the gluten-free flour blend and sea salt.
- Add the activated yeast mixture and 2 tablespoons of olive oil to the dry ingredients and mix until a sticky dough forms.
- With wet hands, knead the dough gently in the bowl for 1-2 minutes. Cover with a damp cloth and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Grease a baking sheet with olive oil and carefully transfer the dough to the sheet, spreading it out evenly.
- Drizzle olive oil on top and sprinkle with coarse sea salt and herbs. Poke holes in the dough with your fingers to create dimples.
- Let the dough rest for 30-45 minutes before baking. Preheat your oven to 400°F (200°C).
- Bake for 20-25 minutes until golden brown. Allow it to cool on a wire rack for a few minutes before slicing.
Notes
Ensure the yeast is fresh for the best rise and consider using a high-quality gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten-free, focaccia, bread, baking, Italian, rosemary