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Gluten Free Focaccia

Focaccia is an Italian yeasted bread with a distinctive dimpled appearance. It can be eaten on its own, dipped into olive oil and balsamic vinegar, topped with herbs or vegetables, or sliced in half horizontally and used to make sandwiches. It's beloved for its chewy texture, fluffy interior, and rich olive oil flavor.

Ingredient:

  • 1 1/2 cups warm water (105 to 110 F)

  • 1 package (2 1/4 teaspoons) instant or quick rise yeast

  • 1 tablespoon granulated sugar

  • 2 1/4 cups (350 grams) 1:1 all purpose gluten free baking flour with xanthan gum

  • 5 tablespoons olive oil, divided, more as needed

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon fine salt

Recipe Direction :

  1. Gather the ingredients.

  2. Stir together the water, yeast, and sugar in a large bowl until the sugar and yeast are dissolved. 

  3. Add the flour, 3 tablespoons of the olive oil, baking powder, and salt. Stir until combined; it will be thinner than a typical bread dough.

  4. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes.

  5. Meanwhile, position a rack in the center of the oven and heat to 400 F. Oil a 9 x 13 x 1-inch baking sheet or a 9 x 9 x 2-inch baking pan with 1 tablespoon of oil.

  6. Add the dough to the pan. With lightly oiled fingers, gently stretch the dough to fit the pan.

  7. Using your fingers, poke dimples into the dough. Drizzle the remaining 1 tablespoon olive oil over the dough.

  8. Bake until golden brown, 20 to 25 minutes. Let cool for 10-15 minutes before serving.