This Gluten Free Focaccia Bread has the perfect texture and taste! It’s flavour is made even better with roasted garlic, rosemary and tomatoes! Great for easy bread making, to go with soups and to make sandwiches!!
¼cup cherry tomatoes, cut into small pieces(41.5g)
2sprigs rosemarychopped and stems removed
2 ¼teaspoonsinstant yeast
1tablespoonorganic cane or coconut sugar
1 ½cups110°F-120°F water
¼cupextra virgin olive oil
large sea salt piecesfor topping
In the bowl of a stand mixer or any large bowl, combine all the flour (except ¼ cup), 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. If the dough is particularly sticky, add in the extra ¼ cup of flour you held back (you almost always will have to do this). The dough will be wet, not like regular dough - you haven't done anything wrong!
Lift the dough out, grease the bowl slightly with oil, 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 spread the dough to a rectangle until its even throughout, into a 11 x 9 shape. Lightly oil your fingers, 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 the rest of what's remaining for the 2 tablespoons of olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a few extra minutes on the sheet while the oven preheats to 425°F/220°C.
Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut into squares or rectangles and serve. Enjoy!
NotesYour 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!