Description
This gluten-free focaccia bread is fluffy, aromatic, and perfect for those seeking a delicious, dairy-free, and vegan bread option. Made with simple ingredients like gluten-free flour, olive oil, and fresh rosemary, it offers a crispy golden crust and tender interior, ideal as a side or snack.
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)
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)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat Oven and Prepare for Proofing: Preheat your oven to the proofing setting or to 200°F (93°C). Once the oven temperature reaches 100°F (38°C), turn off the oven to create a warm environment for the dough to rise.
- Combine Dry Ingredients: In a large bowl, mix the gluten-free all-purpose flour, instant yeast, baking powder, and salt until well blended.
- Dissolve Honey in Warm Water: Add the honey to the warm water and stir until fully dissolved to activate yeast and add slight sweetness.
- Mix Wet and Dry Ingredients: Pour the honey-water mixture into the dry ingredients and mix on low speed using a stand mixer with a paddle attachment until combined.
- Add Olive Oil and Vinegar: Add ½ cup of olive oil and apple cider vinegar to the dough and mix on low speed for 1-2 minutes until the dough begins to form a sticky consistency.
- Proof the Dough: Transfer the dough to a greased ovenproof bowl and cover it tightly with plastic wrap and a kitchen towel. Place the bowl in the warm oven for 30 minutes to allow the dough to rise.
- Prepare Baking Sheet and Shape Dough: Remove the dough from the oven and preheat it to 400°F (204°C). Grease a baking sheet with 1 tablespoon of olive oil. Turn the dough out onto the baking sheet and gently pat it into an 8x10-inch rectangle about 1 inch thick.
- Form Dimples: Use your fingertips to press lightly into the dough to create dimples across the surface, which helps the focaccia texture and appearance.
- Add Toppings and Olive Oil: Drizzle 1 tablespoon of olive oil over the dough, then sprinkle with salt and chopped rosemary or preferred herbs for flavor.
- Bake the Focaccia: Place the baking sheet on the top oven rack and bake for 20 minutes until golden and cooked through.
- Broil for Crispy Crust: For a golden-brown crust, set your oven to broil and broil the focaccia for 30 seconds to 1 minute. Watch carefully to avoid burning, as broilers vary in intensity.
Notes
- This focaccia is naturally dairy-free and vegan, perfect for those dietary needs.
- You can substitute rosemary with other herbs like thyme or oregano to vary the flavor.
- Ensure the water temperature is between 110-115°F to properly activate the yeast without killing it.
- Use a stand mixer for easier and thorough mixing, but mixing by hand is possible if using a sturdy spoon.
- Keep an eye on the broiling step to prevent burning; every oven’s broiler works differently.
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
