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Homemade gluten-free focaccia bread topped with herbs and olive oil.

Gluten Free Focaccia Bread

This gluten-free focaccia bread is easy to make, fluffy, and packed with flavor, perfect for family meals and special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer, Bread
Cuisine: Gluten-Free, Italian
Calories: 160
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups gluten free flour
  • 1 cup warm water Should be around 110°F (43°C)
  • 2 teaspoons active dry yeast Make sure it's fresh
  • 1 teaspoon sugar Helps to activate the yeast
  • 2 tablespoons olive oil Plus extra for greasing
  • 1 teaspoon salt Add to taste
  • 2 tablespoons fresh rosemary Chopped, can substitute with other herbs
  • Sea salt for topping

Method
 

Preparation
  1. In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, mix gluten free flour and salt.
  3. Add the yeast mixture and olive oil to the flour. Mix until combined.
  4. Fold in the fresh rosemary. Cover the bowl and let the dough rise in a warm place for about 30-45 minutes.
Baking
  1. Preheat your oven to 425°F (220°C).
  2. Grease a baking pan with olive oil. Spread the dough into the pan, dimpling the surface with your fingers.
  3. Drizzle with olive oil and sprinkle with sea salt on top.
  4. Bake for 20-25 minutes or until golden brown.
  5. Allow to cool slightly before slicing and serving.

Notes

Serve it warm, drizzled with olive oil and a sprinkle of balsamic vinegar or pair with a hearty soup or salad. For storage, keep in an airtight container in the fridge for up to 4 days or slice and freeze for up to 3 months.