Description
A delicious and easy-to-make gluten-free focaccia that is fluffy and perfect for any occasion.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (optional)
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine gluten-free flour and salt.
- Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms.
- Cover the bowl with a damp cloth and let it rise in a warm place for 30-45 minutes.
- Preheat the oven to 400°F (200°C).
- Grease a baking sheet with olive oil and spread the dough onto the sheet, creating dimples with your fingers.
- Sprinkle with rosemary and additional olive oil if desired.
- Bake for 20-25 minutes or until golden brown.
- Let it cool slightly before slicing and serving.
Notes
- For a more flavorful focaccia, add toppings like olives, sun-dried tomatoes, or garlic.
- Store leftovers in an airtight container for up to 3 days.
- This recipe can be doubled for a larger batch.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg