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Gluten-Free Focaccia Bread

A soft, easy-to-make gluten-free focaccia bread that fits various diets, perfect for pairing with meals or as a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups gluten-free all-purpose flour Use certified gluten-free flour.
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup warm water
  • 1/4 cup olive oil Plus more for greasing.
  • 1 teaspoon dried rosemary Optional, for added flavor.
  • to taste coarse sea salt for topping

Method
 

Preparation
  1. In a large bowl, combine the gluten-free flour, salt, sugar, and instant yeast.
  2. Add warm water and olive oil to the dry ingredients and mix until a smooth dough forms.
  3. Cover the bowl with a damp cloth and let it rise in a warm place for about 30 minutes.
  4. Preheat the oven to 425°F (220°C).
Baking
  1. Grease a baking sheet with olive oil and spread the dough onto the sheet, pressing it out to your desired thickness.
  2. Use your fingers to create dimples in the dough, then drizzle with more olive oil and sprinkle with rosemary and coarse sea salt.
  3. Bake for 20-25 minutes or until golden brown.
  4. Let it cool slightly before slicing and serving.

Notes

For a healthier version, reduce the oil and add veggies on top. Serve with salads, soups, or lean proteins for a balanced meal. Store in an airtight container for up to two days at room temperature, or refrigerate for up to four days.