Description
This Gluten-Free Focaccia with Rosemary is a soft, flavorful Italian-style bread perfect for those avoiding gluten. Made with a blend of gluten-free flours and topped with fresh rosemary, flaky sea salt, and parmesan or vegan parmesan, this focaccia is easy to prepare and bake, boasting a golden crust and tender crumb. Ideal as a side dish or for dipping, it’s a delightful addition to any meal.
Ingredients
For Gluten Free Focaccia:
- 2 1/2 cups (300 grams) gluten free 1:1 flour (King Arthur Flour Measure-for-Measure recommended)
- 2 teaspoons baking powder
- 1 1/2 cups warm water (120-130 degrees F)
- 1 1/4 oz. package instant or rapid rise yeast (2 1/4 teaspoons)
- 1 Tablespoon sugar, honey, or agave
- 1 teaspoon kosher salt
- 4 Tablespoons olive oil, divided
For Topping:
- 1 Tablespoon fresh rosemary
- 1-2 Tablespoons vegan parmesan or Parmesan cheese
- 1/2 teaspoon flaky sea salt (like Maldon)
- 1/4 teaspoon black pepper
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour, kosher salt, and baking powder until well incorporated. Set aside.
- Warm The Water: Heat the water either in a microwave or on the stovetop until it reaches about 120-130 degrees Fahrenheit, warm enough to be comfortably touched without burning your finger.
- Bloom The Yeast: Stir the yeast and the sugar (or honey/agave) into the warm water, then set the mixture aside for 3-5 minutes until it becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Pour 2 tablespoons of olive oil and the yeast-water mixture into the flour mixture. Stir well until combined; expect a batter-like consistency rather than traditional dough, no kneading needed.
- Transfer To The Pan: Line an 8×8 or 9×9 inch metal baking pan with parchment paper. Drizzle 2-3 tablespoons olive oil over the parchment. Gently transfer the focaccia batter into the pan and spread it evenly by patting it with oiled fingertips or a spatula. Drizzle the top with 1 additional tablespoon olive oil.
- Let The Dough Rise: Cover the pan with plastic wrap or a clean dish towel and place it in a warm spot to rise. Allow about 30 minutes if using rapid rise yeast or about an hour if using regular yeast. The batter should roughly double in size.
- Preheat The Oven: In the last 20 minutes of rising, preheat the oven to 400 degrees Fahrenheit.
- Dimple The Dough: Lightly oil your fingertips and gently press to create the characteristic focaccia dimples all over the surface of the dough, being careful not to deflate it.
- Add Toppings: Sprinkle fresh rosemary, parmesan or vegan parmesan cheese, flaky sea salt, and black pepper evenly over the top of the dough.
- Bake: Bake in the preheated oven at 400°F for 25-30 minutes, or until the focaccia is golden brown on top.
- Cool and Serve: Remove from the oven and let the focaccia cool for at least 10-12 minutes before slicing. Store leftovers in an airtight container at room temperature for 2-3 days or freeze up to 2 months.
Notes
- Choose the right gluten-free flour; King Arthur Flour Measure-for-Measure is highly recommended for the best texture and browning. Bob’s Red Mill 1:1 flour is a secondary option but may yield a less light and less done center.
- For a great dipping sauce, mix 1/3 cup olive oil with granulated garlic, coarse salt, pepper, red pepper flakes, and herbs like rosemary, oregano, or basil. A suggested combo includes 1/4 tsp dried flaked garlic, 1/2 tsp fresh rosemary, 1/4 tsp oregano, 1/4 tsp coarse salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
- For a thinner focaccia with a more organic shape, let the dough rise in the mixing bowl, then transfer to an oiled baking sheet and shape into an 8×10 rectangle before topping and baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
