Crispy Gluten-Free Focaccia
This Crispy Gluten-Free Focaccia is light, crispy, and perfect for indulging in without gluten, ideal for any occasion.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend Look for a blend that includes xanthan gum.
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast Can substitute with active dry yeast (dissolved in warm water).
Wet Ingredients
- 3/4 cup warm water Ensure water is around 110°F (43°C).
- 1/4 cup olive oil High-quality oil for flavor; can substitute if necessary.
Seasoning
- 1 teaspoon dried herbs (like rosemary or oregano) Can use fresh herbs on top for added flavor.
- to taste coarse sea salt for sprinkling
Instructions
Preparation
- In a large bowl, combine the gluten-free flour blend, salt, sugar, and instant yeast.
- Gradually pour in the warm water and olive oil while stirring until a dough forms.
- Cover the bowl with a clean cloth and let the dough sit for about 30 minutes.
- While the dough rises, preheat your oven to 400°F (200°C).
- Grease a baking sheet with olive oil, ensuring it’s evenly coated.
- Carefully transfer the dough to the greased baking sheet and press dimples into the dough.
- Drizzle additional olive oil over the top, sprinkle with your choice of herbs, and finish with coarse sea salt.
- Bake for 25-30 minutes until golden brown.
- Once baked, let the focaccia cool on a wire rack for a few minutes before slicing and serving.
Notes
For storage, keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results. Use fresh herbs for the best flavor, and ensure your ingredients are fresh for the best rise.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 1g
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