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Gluten-Free Rosemary Focaccia - gluten-free focaccia - Gluten-free focaccia: bake this exceptionally soft and airy bread, perfect with rosemary and sea salt. En

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.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Side Dish
Cuisine: Italian
Calories: 280
Ingredients Method Notes

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

Method
 

  1. In a medium bowl, combine the gluten-free all-purpose flour, almond flour, gluten-free baking powder, and salt. Set aside.
  2. 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.
  3. 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.
  4. Then add the olive oil and mix again until incorporated and the texture is like soft butter.
  5. Cover with plastic wrap and let the dough rise to double its size (around 45-60 minutes depending on the room temperature).
  6. 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.
  7. 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.
  8. Drizzle some olive oil and sprinkle rosemary, sea salt, and black pepper on top of the dough before baking.

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.