Gluten Free Focaccia
Homemade gluten free focaccia is easier than you might think! This foolproof recipe is fluffy and crisp with garlic, fresh rosemary, and cracked black pepper. Serve it alongside your favorite soups and salads.
Servings: 20 slices
Calories: 105kcal
Ingredients
- 2½ cups Gluten-Free Flour
- 2 tsp Dried Yeast
- 1 tsp Baking Powder
- 1 tsp Sugar
- ½ tsp Salt
- 1½ cups Water
- ½ cup Olive Oil
- ½ tsp Apple Cider Vinegar
- 3 Cloves Garlic, Minced
- Fresh Rosemary
- Cracked Black Pepper
Instructions
- In the bowl of a stand mixer add the flour, yeast, baking powder, sugar and salt, whisk until well combined.
- Using the paddle on the stand mixer, mix the dry ingredients and pour in the warm water, ¼ cup oil and apple cider vinegar. Mix for 3 minutes on a medium speed.
- Line a baking sheet with baking paper and spread 2-3 tbsp olive oil over the base. I used a 13 x 10 inch tray.
- Spread the batter evenly on the prepared tray, cover with plastic wrap and store in a warm place for 1 hour to allow the dough to double in size.
- In a small bowl mix the garlic and remaining oil, spread over the top then sprinkle with salt flakes, fresh rosemary, and cracked pepper.
- Preheat the oven to 350 degrees F / 180 C.
- Bake in the oven for 20-25 minutes.
- Remove and allow to cool before slicing and serving.
- Store leftover focaccia in an airtight container in the fridge for up to 2 days.
Notes
- The focaccia batter will be more like a cake batter rather than a bread dough.
- Allow the dough to rise in a warm, draft-free place.
- Allow the focaccia to cool completely before slicing.
- Some other topping ideas could be roasted peppers, sliced olives, caramelized onion or grated parmesan cheese.
Nutrition
Serving: 1slice | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 60mg | Potassium: 34mg | Fiber: 2g | Sugar: 1g