Cloud-Like Gluten-Free Focaccia
This delightful gluten-free focaccia is airy and soft, perfect for any occasion and enhances your bread-making experience.
Ingredients
Dough Ingredients
- 2 cups gluten-free all-purpose flour Use a high-quality blend for the best texture.
- 1 teaspoon instant yeast Helps the focaccia rise beautifully.
- 1 teaspoon sea salt Enhances flavor and balances sweetness.
- 1 tablespoon sugar Activates the yeast for a delightful crust.
- 1 cup warm water (about 110°F or 43°C) Essential for activating yeast.
- 2 tablespoons olive oil Adds flavor and moisture. Additional for drizzling.
- 1 teaspoon garlic powder Infuses a savory flavor into the focaccia.
- 1 teaspoon dried oregano Enhances the aroma of the bread.
- to taste coarse sea salt (for sprinkling) Adds crunch to the crust.
- to garnish fresh rosemary sprigs (optional) Adds visual appeal and fragrance.
Instructions
Preparation
- In a large mixing bowl, combine the gluten-free flour, instant yeast, sea salt, and sugar. Whisk until well combined.
- Make a well in the center of the dry ingredients, pour in the warm water and 2 tablespoons of olive oil. Stir until a sticky dough forms.
- Cover the bowl with a kitchen towel and let it rise in a warm place for 30-45 minutes until visibly puffed.
Baking
- Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining with parchment or greasing with olive oil.
- Transfer the risen dough to the baking sheet and spread it to about 1 inch thick. Use olive oil on your fingers if it sticks.
- Create dimples in the dough with your fingers and drizzle olive oil over the top.
- Sprinkle garlic powder, oregano, and coarse sea salt over the surface. Optionally, add fresh rosemary.
- Bake for 20-25 minutes until golden brown and slightly crisp.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack.
- Slice and serve warm or at room temperature.
Notes
Serve warm as an appetizer, paired with olive oil dip or balsamic vinegar. Great for soups or stews. Common mistakes include not measuring flour accurately and skipping the olive oil drizzle.