Description
A delightful gluten-free focaccia that offers a crispy outside and soft inside, perfect for any meal.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- Toppings: rosemary, sea salt, olives (optional)
Instructions
- Mix the dry ingredients: In a large bowl, combine the gluten-free all-purpose flour, salt, sugar, and instant yeast.
- Combine the wet ingredients: In another bowl, mix the warm water and olive oil.
- Combine the wet and dry mixtures: Gradually pour the wet ingredients into the dry mixture, stirring gently until fully combined.
- Let it rise: Cover the bowl and let the dough rise in a warm place for about 30 minutes.
- Preheat your oven: While the dough is rising, preheat your oven to 425°F (220°C).
- Shape and add toppings: Spread the dough onto a greased baking sheet and create dimples, adding toppings.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes until golden brown.
- Cool and serve: Allow to cool before slicing and serving.
Notes
Store leftover focaccia in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
