Description
A fluffy, flavorful gluten-free focaccia bread that’s perfect for family gatherings.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 packet active dry yeast
- 1 cup warm water (110°F)
- 3 tbsp olive oil (plus extra for greasing)
- 1 tsp salt
- 1 tbsp fresh rosemary (or to taste)
- 1 tbsp fresh thyme (or to taste)
- Sea salt (for topping)
Instructions
- In a small bowl, combine warm water with yeast and a teaspoon of sugar. Set aside until it froths, about 5 to 10 minutes.
- In a large mixing bowl, whisk together gluten-free flour, salt, and selected herbs.
- Once the yeast has activated, add it to the flour mixture, followed by the olive oil. Mix until well combined; the dough will be thicker than traditional bread dough.
- Transfer the dough to a floured surface (using gluten-free flour). Knead gently for 1-2 minutes until smooth.
- Place the dough in a lightly greased bowl, cover with a warm, damp cloth, and let rise in a warm spot for about 45 minutes, or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Grease a baking sheet with olive oil and transfer the dough onto it. Spread it out evenly.
- Create dimples in the dough using your fingertips, drizzle more olive oil on top, and add sea salt. Let it rise for another 20 minutes.
- Bake for 20 to 25 minutes, or until golden brown and crusty.
- Let cool for a few minutes, slice, and serve warm.
Notes
Patience is key; allowing the dough to rest longer can lead to a better texture. Don’t over-knead to avoid denser bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten-free, focaccia, bread, Italian, baking, herb bread