Description
This Gluten-Free Focaccia is soft, fluffy, and golden with a crisp olive oil crust. I make it with simple gluten-free ingredients, fresh rosemary, and extra virgin olive oil for a comforting Italian-style bread perfect for any meal.
Ingredients
Scale
- 3 cups gluten-free all-purpose flour
- 2 ¼ tsp instant yeast
- 1 ½ cups warm water
- ¼ cup olive oil
- 1 tsp sugar
- 1 ½ tsp salt
- 1 tsp apple cider vinegar
- Fresh rosemary
- Flaky sea salt
Instructions
- Mix warm water, sugar, and yeast until foamy.
- Add gluten-free flour and salt.
- Pour in olive oil and apple cider vinegar.
- Mix until sticky dough forms.
- Let rise for 1 hour.
- Spread into oiled baking tray.
- Create dimples with fingers.
- Drizzle olive oil and add toppings.
- Bake at 200°C for 25–30 minutes.
Notes
Let the dough rise fully for best texture. You can add olives, garlic, or tomatoes for variation. Store in an airtight container for up to 2 days or freeze slices for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg