Description
This fluffy gluten-free focaccia bread is made with simple ingredients and features a golden-brown crust, aromatic rosemary, and a soft, tender crumb. Naturally dairy-free and vegan, it's perfect for those following gluten-free and plant-based diets.
Ingredients
Scale
Dough
- 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
- 2 cups warm water (110-115°F / 43-46°C)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ cup (8 tablespoons) olive oil
Topping
- 1 tablespoon olive oil
- Salt for sprinkling
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
Instructions
- Prepare the Oven: 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 the dough to rise.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and 1 teaspoon salt. Stir to mix evenly.
- Dissolve Honey: Add the honey to the warm water and stir until the honey is fully dissolved.
- Combine Wet and Dry Mixtures: Pour the warm honey water into the dry flour mixture and mix with a stand mixer fitted with the paddle attachment on low speed.
- Add Olive Oil and Vinegar: Pour ½ cup of olive oil and 1 teaspoon apple cider vinegar into the dough mixture. Continue mixing on low speed for 1-2 minutes until the dough begins to form and is sticky.
- First Rise: Lightly grease an ovenproof bowl with olive oil cooking spray, place the dough inside, cover tightly with plastic wrap, then a kitchen towel, and place it in the warm oven to rise for 30 minutes.
- Preheat Oven for Baking: Remove the dough from the oven and increase the oven temperature to 400°F (204°C).
- Prepare Baking Sheet: Drizzle 1 tablespoon olive oil onto the center of a baking sheet.
- Shape the Dough: Invert the risen dough onto the greased baking sheet. Gently pat and stretch the dough into an 8x10-inch rectangle about 1-inch thick.
- Create Dimples: Use your fingertips to press lightly into the dough to make characteristic focaccia dimples.
- Add Toppings: Drizzle the remaining 1 tablespoon olive oil over the dimpled dough. Sprinkle salt and chopped rosemary evenly on top.
- Bake: Place the baking sheet on the top rack of the oven and bake the focaccia for 20 minutes until golden.
- Broil for Crust: For a golden-brown crust, switch the oven to broil and broil the focaccia for 30 seconds to 1 minute. Watch closely to avoid over-crisping.
Notes
- This recipe is naturally dairy-free and vegan.
- You can substitute rosemary with other herbs such as thyme or oregano for different flavors.
- If you do not have a stand mixer, you can mix the dough with a sturdy spoon or by hand, but the texture may vary.
- Make sure the water is warm, not hot, to activate the yeast properly without killing it.
- Broil briefly and carefully to avoid burning the focaccia; broiler wattages vary.
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
