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Gluten-Free Focaccia Bread

A delicious gluten-free alternative to traditional bread, soft and fluffy, perfect for sandwiches or dipping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet instant yeast (2 1/4 teaspoons)
Wet Ingredients
  • 1 cup warm water Warm, but not hot to avoid killing yeast
  • 1/4 cup olive oil Plus more for greasing
Toppings
  • 1 teaspoon dried rosemary Optional
  • to taste 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. 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. Spread the dough onto the sheet, pressing it out to your desired thickness.
  3. Use your fingers to create dimples in the dough. 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

Serve warm with olive oil for dipping or pair with soups and salads. Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap in plastic and refrigerate or freeze.