Gluten-Free Focaccia
This easy gluten-free focaccia bread has the perfect texture and taste—you’ll never guess it’s not made with wheat!
Ingredients
- 2 ¼ cups all purpose gluten free flour mix (333g)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil
- ¼ cup cherry tomatoes, cut into small pieces (41.5g)
- 3 cloves garlic finely minced
- 2 sprigs rosemary chopped and stems removed
- large sea salt pieces for topping
Instructions
- In the bowl of a stand mixer or any large bowl, combine all the flour, salt, yeast and sugar in a large mixing bowl and stir until blended.
- Add in the warm water (ensure it's still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. Add up to ¼ cup more flour is the dough feels way too sticky. The dough will be wet, not like regular dough - you haven't done anything wrong!If you don't have a thermometer - the water should be warm enough that you feel that "sting" of warm water but you can still keep your hand under the water. Water for tea is far too hot and will kill your yeast!
- Lift the dough out, grease the bowl slightly with a little oil from the remaining 2 tablespoons, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.
- Remove towel and gently spread the dough onto a greased baking sheet and into a rectangle shape until its even throughout, into a 11 x 9 shape (you can also use a baking sheet that is this exact size). Lightly oil your fingers a little from the remaining oil and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.
- Drizzle the bread with what's left of the remaining olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a 30 minutes at least on the sheet while the oven preheats to 425°F/220°C.
- Bake for 25 to 30 minutes or until golden brown. Top with handful of coarse sea salt. Remove the bread from the pan and transfer to a wire rack. Allow to cool fully. Cut into squares or rectangles and serve. Enjoy!
Video
Notes
Your focaccia bread will stay fresh on the container for 2 days in an air tight container. After that (or even before that) you should freeze it carefully in slices, and then just reheat the slices when you want them in your toaster oven! I do this all the time for fresh bread and it produces the BEST results. If you have a particularly humid kitchen, I would freeze it after day one.
There is a difference between active dry yeast and instant yeast. You can mix instant yeast directly into recipes, but you need to dissolve active dry yeast into liquid first. I use Bob’s Red Mill Gluten Free Active Dry Yeast when using active dry yeast, and it lasts a long time!
Nutrition
Calories: 254kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 63mg | Fiber: 6g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg