Gluten-Free Rosemary Focaccia
Gluten-free focaccia: bake this exceptionally soft and airy bread, perfect with rosemary and sea salt. Enjoy a delicious, easy-to-make Italian classic.
Ingredients
- 3 ½ cups gluten-free all-purpose flour
- 1 cup almond flour
- 1 tsp sea salt or pink salt
- 2 tsp gluten-free baking powder
- 2 ¼ tsp instant yeast
- 1 ½ tbsp granulated sugar
- 3 cups warm water (110°-115°F), divided
- 4 tbsp olive oil
- fresh rosemary, chopped
Instructions
- In a medium bowl, combine the gluten-free all-purpose flour, almond flour, gluten-free baking powder, and salt. Set aside.
- Mix instant yeast, ½ cup warm water, and granulated sugar in a large bowl. Mix and cover with plastic wrap for 10-15 minutes or until it appears foamy.
- After the yeast mixture is foamy, add the remaining water and dry ingredients. Mix well using a wooden spatula until combined. The dough will be wet and sticky.
- Then add the olive oil and mix again until incorporated and the texture is like soft butter.
- Cover with plastic wrap and let the dough rise to double its size (around 45-60 minutes depending on the room temperature).
- Prepare a 9x13-inch baking pan, and line it with parchment paper on the bottom. Grease with generous olive oil (around 2-3 tablespoons) on the bottom and sides.
- If the dough has doubled in size, scrape it into the baking dish. Moisten your fingers with olive oil and gently spread the dough out by creating dimples.
- Drizzle some olive oil and sprinkle rosemary, sea salt, and black pepper on top of the dough before baking.
Video
Notes
- Don't overmix the dough once the dry ingredients are added; a sticky, wet dough is desired for a light texture. I learned this the hard way trying to get a perfectly smooth dough, only to end up with a denser focaccia.
- For a beautiful golden crust, bake until the top is deeply golden brown, not just lightly colored. This also helps develop the flavor.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze slices for up to 1 month. Reheat in a warm oven for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a beautiful golden crust, bake until the top is deeply golden brown, not just lightly colored. This also helps develop the flavor.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze slices for up to 1 month. Reheat in a warm oven for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.