Description
This gluten free focaccia bread is soft, delicious, and perfect for serving warm.
Ingredients
Scale
- 1 cup + 2 Tablespoons gluten free baking flour blend WITH binder
- 2 teaspoons aluminum-free baking powder (Bob’s Red Mill recommended)
- 1–1/2 teaspoons sugar
- 1 teaspoon quick rise instant yeast (Red Star recommended)
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 teaspoon apple cider vinegar
- 1/4 cup + 2 Tablespoons extra virgin olive oil (divided)
- salt (to taste)
- garlic powder (to taste)
- Italian seasoning (to taste)
- pinch dried rosemary (crushed between your fingers)
Instructions
- Move your oven racks to the top and bottom positions then preheat the oven to 100 degrees using the bread proofing / warming setting. If your oven does not have a bread proofing setting, heat the oven to 100 degrees then turn it off.
- Add the gluten free flour blend, baking powder, sugar, instant yeast, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then mix on low to combine.
- Microwave the water for 35-40 seconds then stir and take a temperature with an instant read thermometer — we’re looking for 110-115 degrees.
- Pour the water and vinegar into the dry ingredients in the mixing bowl then beat on medium speed until well combined. Let the dough rest for 1 minute then add 1/4 cup extra virgin olive oil and beat on low speed until just combined. Turn the speed up to medium then beat for 1 minute.
- Use a spatula to scrape down the sides of the bowl and give the dough a big stir to ensure the ingredients are well combined. Cover the bowl with a tea towel then place it inside the preheated oven and let the dough rise for 30 minutes.
- After 30 minutes, remove the bowl from the oven, place the top oven rack into the center position, then raise the temperature of the oven to 375 degrees.
- While the oven is heating, spray a 9×5” glass loaf pan very well with nonstick spray then add 1 Tablespoon extra virgin olive oil inside and tilt the pan to evenly coat the bottom. Scrape the dough inside the pan then spread it into an even layer.
- Use the tip of your spatula to dollop the top of the dough to make small peaks which will mimic the dimples usually found on top of focaccia bread after baking. Drizzle the remaining Tablespoon extra virgin olive oil on top then sprinkle on the salt, garlic powder, Italian seasoning, and crushed rosemary, all to taste.
- Once the oven has reached 375 degrees, bake the bread for 33-35 minutes or until the top is deeply browned. Avoid under-baking or the bread can be dense and gummy.
- Let the bread rest in the baking pan for 10 minutes before transferring to a cooling rack to cool slightly. Slice then serve while warm.
- The Gluten Free Focaccia bread is best baked and eaten on the same day. If there are leftovers, wrap in foil then store in the refrigerator for up to 3 days. Reheat wrapped in foil in a 350 degree oven until hot, 15-20 minutes.
Notes
- If your oven doesn’t display what temperature it’s at while preheating, take care to monitor it closely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1.5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg