Description
Gluten-Free Focaccia is soft, golden, and infused with olive oil and rosemary. This easy homemade bread recipe creates a tender interior and lightly crisp crust, perfect for gluten-free diets and Mediterranean meals.
Ingredients
Scale
- 2 1/2 cups (300g) gluten-free all-purpose flour blend
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (7g) active dry yeast
- 1 cup (240ml) warm water
- 2 tablespoons olive oil (plus extra for topping)
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon flaky sea salt
Instructions
- Combine warm water, sugar, and yeast and let sit until foamy.
- Mix gluten-free flour and salt in a large bowl.
- Add yeast mixture, olive oil, and vinegar and mix until thick dough forms.
- Spread dough into an oiled baking pan.
- Cover and let rise for 30–45 minutes.
- Preheat oven to 200°C (390°F).
- Dimple the dough, drizzle olive oil, and sprinkle rosemary and sea salt.
- Bake for 20–25 minutes until golden brown.
- Cool slightly before slicing and serving.
Notes
Use a flour blend that includes xanthan gum for structure. Dough will be sticky, which is normal. Store in airtight container for 2 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg