Ingredients
- 1 1/2 cups warm water 110°F to 115°F
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt divided
- 3 tablespoons olive oil divided
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic optional, minced
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir lightly.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, and 1/2 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until the ingredients form a sticky batter.
- Cover the bowl with a clean towel and let the dough rise in a warm, draft-free spot for about 30-60 minutes or until it doubles in size.
- Lightly oil an 8-inch or 9-inch square baking pan. Transfer the risen dough into the pan and use an oiled spatula or your fingertips to gently spread it into an even layer. Press your oiled fingertips into the dough to create small dimples across the surface.
- Drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle with chopped fresh rosemary, the rest of the salt, and minced garlic if using. Let the dough rest for another 15 minutes to absorb the flavors.
- Preheat your oven to 400°F. Place the pan in the oven and bake the focaccia for about 25 minutes, or until the top is lightly golden.
- Remove the focaccia from the oven and let it cool for a few minutes. Slice into squares and serve warm.