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Gluten Free Focaccia

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A soft, flavorful gluten-free focaccia bread, perfect for those with gluten sensitivity or celiac disease. It has a crisp crust and a light, airy interior, topped with fresh herbs and olive oil.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1/4 cup olive oil, plus extra for drizzling
  • 1 cup warm water
  • 1 teaspoon fresh rosemary, chopped (or other herbs like thyme or oregano)
  • 1 teaspoon garlic powder (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. In a large bowl, combine the gluten-free flour, sugar, and salt.
  2. In a small bowl, activate the yeast by mixing it with warm water and allowing it to sit for about 5 minutes until foamy.
  3. Add the activated yeast mixture and olive oil to the dry ingredients. Mix until combined. The dough will be slightly sticky.
  4. Cover the bowl with a clean towel and let the dough rise for 1 hour in a warm place, until it has doubled in size.
  5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. Once the dough has risen, transfer it to the prepared baking sheet. Use your fingers to spread the dough into a rectangular or circular shape.
  7. Drizzle olive oil over the top, and gently press your fingers into the dough to create dimples. Sprinkle with rosemary and garlic powder (if using).
  8. Bake for 20-25 minutes, or until golden brown and cooked through.
  9. Optional: Drizzle with balsamic vinegar before serving.
  10. Let cool slightly before slicing and serving.

Notes

  • This focaccia can be topped with other herbs like thyme or oregano, or even olives and sun-dried tomatoes for added flavor.
  • If you prefer a softer focaccia, you can cover it with a damp towel while it bakes.
  • Store any leftover focaccia in an airtight container for up to 3 days. Reheat before serving for best results.

Nutrition

Keywords: Gluten Free, Focaccia, Bread, Italian, Gluten-Free Bread

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