This gluten-free focaccia is soft, fluffy, and perfect for any occasion. Easy to make with simple ingredients, it offers a delicious, homemade bread experience.
Ingredients
For the dough
1 2cupsgluten-free baking flour blend with binder(see notes)
2teaspoonsaluminum-free baking powder(Bob's Red Mill recommended)
1 1/2teaspoonssugar
1teaspoonquick-rise instant yeast(Red Star recommended)
1/2teaspoonsalt
3/4cupwater(heated to 110-115°F)
1/2teaspoonapple cider vinegar
1/4cupextra virgin olive oil(divided)
For the topping
to tasteSalt
to tasteGarlic powder
to tasteItalian seasoning
a pinchdried rosemary, crushed
Instructions
Preheat oven to 100°F using proofing setting. Mix dry ingredients in a bowl. Warm water to 110-115°F, then combine with vinegar and dry mixture. Rest for 1 minute.
Add 1/4 cup olive oil, mix on low, then beat on medium for 1 minute. Cover and let rise in oven for 30 minutes.
Preheat oven to 375°F. Coat a loaf pan with spray and olive oil. Transfer dough, spread evenly, create peaks, drizzle with remaining oil, and sprinkle toppings.
Bake for 33-35 minutes until deeply browned. Rest in pan for 10 minutes, then transfer to a rack. Slice and serve warm.
Notes
Best enjoyed the same day. Store leftovers wrapped in foil in the fridge for up to 3 days. Reheat at 350°F for 15-20 minutes.