Description
This gluten-free focaccia recipe offers a fluffy, flavorful bread that is perfect for those avoiding gluten. Made with simple ingredients like gluten-free flour, yeast, and fresh rosemary, it delivers a delicious homemade focaccia with a golden crust and soft interior. Naturally dairy-free and vegan, this bread is great for sandwiches or as a savory side.
Ingredients
Scale
Dough Ingredients
- 3½ cups gluten-free all-purpose flour with xanthan gum
- 2¼ teaspoons rapid yeast/instant yeast (1 packet)
- 1 tablespoon baking powder
- 1 teaspoon salt (plus more for sprinkling)
- 2 cups warm water (110-115°F or 43-46°C)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 10 tablespoons olive oil (divided as ½ cup + 2 tablespoons)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat Oven for Proofing: Preheat your oven to the proofing setting or 200°F (93°C). Once the oven temperature reaches 100°F (38°C), turn it off to maintain the warm environment for dough rising.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and 1 teaspoon salt. Stir well to evenly distribute all dry ingredients.
- Dissolve Honey in Water: Add the honey to the warm water and stir until fully dissolved, creating a sweet yeast activator solution.
- Combine Wet and Dry: Pour the warm honey water mixture into the dry ingredient bowl and mix with a mixer on low speed, preferably with a paddle attachment, until starting to form dough.
- Add Olive Oil and Vinegar: Add ½ cup of olive oil and the apple cider vinegar to the dough and continue mixing on low speed for 1-2 minutes. The dough will be sticky and slightly wet.
- First Rise: Lightly grease an ovenproof bowl with olive oil cooking spray, place the dough inside, cover with plastic wrap, then a kitchen towel, and put it in the warm oven for 30 minutes to rise.
- Prepare for Baking: Remove the dough after rising. Preheat the oven to 400°F (204°C). Drizzle 1 tablespoon of olive oil onto the center of a baking sheet.
- Shape Dough: Turn the dough out from the bowl onto the greased baking sheet. Gently pat it into an 8x10-inch rectangle about 1 inch thick. Press your fingertips lightly into the dough to create characteristic dimples.
- Season and Oil: Drizzle another tablespoon of olive oil over the dimpled dough and sprinkle with additional salt and the chopped rosemary or herbs of choice.
- Bake: Place the baking sheet on the top rack of the oven and bake for 20 minutes until the bread is golden and cooked through.
- Optional Broil for Crispness: For a golden-brown crust, switch the oven to broil and broil the bread for 30 seconds to 1 minute. Watch closely to avoid over-crisping, as broilers vary.
Notes
- This gluten-free focaccia is naturally dairy-free and vegan, making it suitable for various dietary needs.
- If you do not have apple cider vinegar, white vinegar can be used as a substitute.
- Using fresh rosemary enhances flavor but dried rosemary works well if fresh is unavailable.
- Ensure the water is warmed to the proper temperature range to activate the yeast without killing it.
- Do not skip the dimpling step, as it helps achieve the focaccia's signature texture and allows oil and herbs to soak in.
- Broiling crisps the crust nicely but keep a close eye to prevent burning.
Nutrition
- Serving Size: 1 slice
- Calories: 225 kcal
- Sugar: 3 g
- Sodium: 197 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
