Easy Gluten Free Focaccia
This Easy Gluten Free Focaccia is soft, golden, and crisp-edged with a nostalgic bakery aroma. Rooted in Tuscan tradition, this no-knead recipe is simple, versatile, and irresistibly delicious, perfect for any table.
Equipment
- mixing bowl
- 9x13 inch Baking Pan
- parchment paper
Ingredients
For the Dough
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 1/4 cups warm water about 110°F
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar or honey
- 1 tsp salt
- 2 tbsp extra virgin olive oil plus more for drizzling
For the Topping
- 2 tsp dried rosemary or fresh, chopped
- flaky sea salt to taste
- optional toppings e.g., cherry tomatoes, olives, caramelized onions
Instructions
- In a large bowl, mix warm water, sugar or honey, and yeast. Let sit for 5–10 minutes until foamy.
- Add gluten-free flour, salt, and 2 tablespoons olive oil to the yeast mixture. Mix until a thick, sticky batter forms.
- Cover the bowl and let dough rise for 45–60 minutes in a warm place until doubled and bubbly.
- Line a 9x13 inch pan with parchment paper and drizzle with olive oil. Pour dough into pan and gently press to corners with oiled hands.
- Dimple the dough with your fingers. Drizzle more olive oil and sprinkle with rosemary, flaky salt, and optional toppings.
- Bake at 400°F (200°C) for 25–30 minutes, until golden with crisp edges. Let cool 10 minutes before slicing.
Notes
Use a flour blend with xanthan gum for best texture. Don't be alarmed by the wet dough, it bakes into a soft, airy crumb. Store at room temperature for 2 days or freeze slices for longer storage. Reheat before serving to restore crispness.
Nutrition
Calories: 170kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 190mgPotassium: 40mgFiber: 1gSugar: 2gCalcium: 5mgIron: 1.2mg
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