Cloud-Like Gluten-Free Focaccia
A delightful, airy gluten-free focaccia that captures the essence of home-baked goodness, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 2 cups gluten-free all-purpose flour A blend that yields a light and fluffy texture.
- 1 teaspoon instant yeast Essential for that airy rise.
- 1 teaspoon sea salt Enhances flavor.
- 1 tablespoon sugar Elevates the taste.
- 1 cup warm water About 110°F (43°C) to activate the yeast.
- 2 tablespoons olive oil Plus more for drizzling.
- 1 teaspoon garlic powder Infuses the bread with flavor.
- 1 teaspoon dried oregano Adds Mediterranean flavor.
- 1 sprig fresh rosemary Optional for garnishing.
- coarse sea salt For sprinkling on top.
Instructions
Preparation
- In a large mixing bowl, combine the gluten-free flour, instant yeast, sea salt, and sugar. Whisk until everything is well blended.
- Make a well in the center of the dry ingredients and pour in the warm water along with 2 tablespoons of olive oil. Stir until a sticky dough begins to form.
- Cover the bowl and let it rise in a warm place for about 30-45 minutes until puffy and bubbly.
Baking
- Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or greasing it with olive oil.
- Transfer the risen dough to the baking sheet and spread it out to about 1 inch thick, using olive oil on your fingers if it sticks.
- Create dimples in the surface of the dough, drizzle with additional olive oil, and sprinkle with garlic powder, dried oregano, and coarse sea salt. Add fresh rosemary if desired.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
Use a kitchen thermometer for the correct water temperature. For a softer crust, cover with foil during the first half of baking.