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Delicious gluten-free focaccia bread fresh out of the oven

Gluten-Free Focaccia Bread

A warm, olive-oil–kissed focaccia that’s naturally gluten-free, featuring a tender interior and a crisp, golden top, perfect for sandwiches or dipping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Choose a blend with xanthan gum or binders.
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet instant yeast About 2 1/4 teaspoons.
Wet Ingredients
  • 1 cup warm water Temperature should be between 100–110°F (38–43°C).
  • 1/4 cup olive oil Use extra-virgin for drizzling.
Toppings
  • 1 teaspoon dried rosemary Optional.
  • to taste none coarse sea salt For topping.

Method
 

Preparation
  1. In a large bowl, whisk together the gluten-free flour, salt, sugar, and instant yeast until evenly distributed.
  2. Pour the warm water and olive oil into the dry ingredients. Stir with a sturdy spoon until the mixture forms a smooth, slightly sticky dough.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 30 minutes.
Baking
  1. Preheat your oven to 425°F (220°C) and grease a baking sheet generously with olive oil.
  2. Transfer the dough to the pan, spreading it out with oiled fingers to your desired thickness.
  3. Create deep dimples across the surface, drizzle olive oil over the top, and sprinkle with rosemary and coarse sea salt.
  4. Bake for 20-25 minutes, or until the top is golden brown and the edges are crisp.
Cooling
  1. Remove from the oven and let cool for 10 minutes before slicing and serving.

Notes

Store cooled focaccia in an airtight container or wrapped for up to 3 days. To freeze, wrap tightly and store for up to 3 months.