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Gluten-Free Focaccia Bread

This fluffy, flavorful gluten-free focaccia is perfect for sandwiches or dipping in olive oil. It has a nice crust with a soft inside, making it ideal for everyone.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Measure accurately as gluten-free flour can vary in density.
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet instant yeast (2 1/4 teaspoons) Use warm water to help activate the yeast.
Wet Ingredients
  • 1 cup warm water Ensure it's not hot.
  • 1/4 cup olive oil Plus more for greasing and drizzling.
Optional Toppings
  • 1 teaspoon dried rosemary Optional for flavor.
  • Coarse sea salt For topping.

Method
 

Preparation
  1. In a large bowl, combine the gluten-free flour, salt, sugar, and instant yeast.
  2. Add warm water and olive oil to the dry ingredients and mix until a smooth dough forms.
  3. Cover the bowl with a damp cloth and let it rise in a warm place for about 30 minutes.
Baking
  1. Preheat the oven to 425°F (220°C).
  2. Grease a baking sheet with olive oil and spread the dough onto the sheet, pressing it out to your desired thickness.
  3. Use your fingers to create dimples in the dough, then drizzle with more olive oil and sprinkle with rosemary and coarse sea salt.
  4. Bake for 20-25 minutes or until golden brown.
  5. Let it cool slightly before slicing and serving.

Notes

This focaccia can be served warm or at room temperature. It pairs beautifully with soups, salads, or dips. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze slices for up to a month.