Description
This gluten-free focaccia recipe yields a fluffy, flavorful bread that's naturally dairy-free and vegan. Using gluten-free flour with xanthan gum and a blend of olive oil and fresh rosemary, this focaccia features a tender crumb with a delicious golden-brown crust, perfect for sandwiches or as a side.
Ingredients
Scale
Dry Ingredients
- 3½ cups gluten-free all-purpose flour with xanthan gum
- 2¼ teaspoons rapid yeast/instant yeast (1 packet)
- 1 tablespoon baking powder
- 1 teaspoon salt (plus more for sprinkling)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Wet Ingredients
- 2 cups warm water (110-115°F / 43-46°C)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 10 tablespoons olive oil (divided: ½ cup + 2 tablespoons)
Instructions
- Preheat Oven for Proofing: Preheat your oven to the proofing setting or 200°F (93°C). Once the oven reaches 100°F (38°C), turn it off to create a warm environment for proofing the dough.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, instant yeast, baking powder, and 1 teaspoon salt. Stir well to distribute all ingredients evenly.
- Prepare Yeast Mixture: Add honey to the warm water and stir until fully dissolved, creating a sweetened liquid to activate the yeast.
- Combine Wet and Dry Ingredients: Pour the warm honey water mixture into the dry ingredients and mix on low speed using a stand mixer with paddle attachment until combined.
- Add Oil and Vinegar: Pour ½ cup olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes until the dough begins to form. The dough will be sticky, which is expected.
- First Rise: Grease an ovenproof bowl with olive oil cooking spray, place the sticky dough inside, cover it with plastic wrap and a kitchen towel, then place in the warmed oven for 30 minutes to rise.
- Preheat Oven for Baking: Remove the dough from the oven and preheat your oven to 400°F (204°C) for baking.
- Prepare Baking Sheet: Drizzle 1 tablespoon olive oil onto the center of a baking sheet and spread it out.
- Shape Dough: Turn the risen dough out onto the greased baking sheet and gently pat it into an 8x10-inch rectangle about 1-inch thick.
- Create Dimples: Using your fingertips, press down lightly to create characteristic focaccia dimples across the dough.
- Add Toppings: Drizzle another tablespoon of olive oil evenly over the dimpled dough. Sprinkle with salt and chopped rosemary or your herb of choice.
- Bake: Place the baking sheet on the top rack of the oven and bake for 20 minutes until golden.
- Broil for Crispiness: For a golden-brown crust, broil the focaccia for 30 seconds to 1 minute. Watch carefully to prevent burning.
Notes
- This recipe is naturally dairy-free and vegan.
- You can substitute dried rosemary with other herbs like thyme or oregano if preferred.
- Make sure the water temperature is between 110-115°F to properly activate yeast without killing it.
- If you don't have a stand mixer, mix the dough vigorously by hand.
- Use olive oil cooking spray or extra olive oil to grease bowls and pans to prevent sticking.
- Broil cautiously as oven broilers vary widely in intensity.
Nutrition
- Serving Size: 1 slice
- Calories: 225 kcal
- Sugar: 3 g
- Sodium: 197 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
