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The Best Gluten-Free Focaccia Bread

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    If you or a loved one can’t have gluten then it can be hard to plan meals that have the same components that you’ve gotten used to. Bread and pasta have traditionally been 2 of the hardest foods to make satisfyingly gluten-free. But, new techniques and better flour alternatives these days have meant that in recent years it’s now possible to make really tasty bread without any wheat or gluten.

    This recipe for gluten-free focaccia bread is simply the best for a number of reasons. First off the simplicity of this recipe ensures that you can fit this in as a side dish or appetizer without adding a lot of time to your meal prep.

    • Serves 8-12
    • 50m prep time
    • 32m cook time
    • 99 calories

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    INGREDIENTS
    • 2 1/4 cups 1-to-1 gluten-free baking flour
    • 4 teaspoons gluten-free baking powder
    • 1 teaspoon sugar
    • 2 (.025 oz) packets quick rise instant yeast
    • 1 teaspoon salt
    • 1 1/2 cup warm (not hot) water
    • 1 teaspoon apple cider vinegar
    • 1/2 cup virgin olive oil, plus more for greasing and serving
    • 2 stems fresh rosemary, divided
    • 1 teaspoon garlic powder
    • flaky sea salt for garnish
    • red chili flakes (optional)
    • 6 capers
    PREPARATION
    1. In large bowl combine flour, baking powder, sugar, and yeast using electric mixer. Add water and vinegar and mix for 1 minute. Let stand for 1 minute.
    2. Add 1/2 cup olive oil and blend again. Cover bowl and place in warm area to rise, in oven on proof setting or on stovetop with oven set to lowest setting. Allow to rise for 30 minutes.
    3. Preheat oven to 375˚F. Pour dough into a 9”x13” rimmed pan generously greased with olive oil. Press dough into corners using fingers or back of spoon.
    4. Remove leaves from 1 stem of rosemary. Chop finely. Top focaccia with chopped rosemary, garlic powder, and sea salt.
    5. Bake for 30-35 minutes or until bread is golden brown all over top. 10 minutes into baking use a chopstick or spoon handle to dock the bread.
    6. Pour some olive oil into a shallow dish for dipping and add remaining rosemary and a sprinkle of salt, pepper, and chili flakes. Add capers to oil as well.
    7. Allow bread to cool off before cutting into squares. Serve with rosemary oil to dip in.

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