Gluten-Free Focaccia
Total Time
1 hour and 57 minutes
Prep Time
15 minutes
Cook Time
17 minutes
Rating
4.74 out of 5 stars
(221)
Ingredients
10 servings
- 1 tablespoon active dry yeast
- 1 tablespoon coconut sugar (or any granulated or liquid sweetener of choice)
- 1 ½ cups warm water
- 3 cups gluten-free all purpose flour blend (without xanthan gum)
- 1 teaspoon sea salt or pink salt
- 1 teaspoon baking powder
- 2 tablespoons extra virgin olive oil (plus more for topping and pan)
- 1 tablespoon crushed dried rosemary (optional, for topping)
- coarse or flaked sea salt (optional, for topping)
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Preparation
Step 1
Bloom yeast.
Step 2
In a mixing bowl combine yeast, sweetener and warm water. Whisk well and let sit 5 minutes or until appearing foamy.
Step 3
Add ingredients.
Step 4
To the same bowl add flour, salt, baking powder and oil. Mix well. Cover with a damp cloth and let sit in a warm place for 1 hour or until doubled in size (it will be a rather wet batter, do not fret!).
Step 5
Prepare pan.
Step 6
Grease a 9"x13" pan and line with parchment paper (greasing helps the paper stick and hold shape).
Step 7
Pour batter.
Step 8
Pour the risen batter into the center of the pan. Cover and let sit to rise for 30 minutes longer, or until the entire pan has filled with batter (see how-to photos in post for reference).
Step 9
Bake.
Step 10
Preheat the oven to 450°F. Press a wet finger into the batter to make small indents throughout. Drizzle with olive oil and sprinkle with dried rosemary (if using). Bake for 17 minutes, or until the bread is firm and golden brown.
Step 11
Cool, serve and enjoy.
Step 12
Let cool for 5-10 minutes before slicing. Optionally, sprinkle with a little coarse or flaked sea salt before serving. Enjoy!
Step 13
Save recipe for the next time?
