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Title: Gluten-Free Focaccia With Rosemary
Categories: Bread, Italian
Yield: 10 Servings

2 1/2 c Gluten free 1:1 flour (300
-g)
2 ts Baking powder
1 1/2 c Water; warm (ideally 120 to
-130°F)
1/4 oz Pkg instant or rapid rise
-yeast (2 1/4 ts)
1 tb Sugar; honey; or agave
1 ts Kosher salt
4 tb Olive oil; divided
1 tb Fresh rosemary
1 tb Vegan parmesan or Parmesan
-cheese; up to 2
1/2 ts Flaky sea salt (like
-Maldon)
1/4 ts Black pepper

Preparation time: 1 hours 15 minutes Cooking time: 25 minutes

Our easy gluten-free focaccia recipe has a perfect crispy crust &
tender, fluffy center. It's the easiest gluten-free bread around!
(Vegan-Friendly!)

Combine Dry Ingredients: In a large mixing bowl, whisk together flour,
salt, and baking powder. Set aside.

Warm The Water: Warm your water in the microwave or on the stovetop
until it's warm but not hot. (Ideally, the temperature should be
between 120 to 130°F, but you can use the touch test to tell if it's
ok. If the water is too warm to put your finger in comfortably for
several seconds, it's too hot)

Bloom The Yeast: Add yeast and honey or sugar to the warm water. Stir
to combine, then let it bloom by setting it aside to rest for for 3-5
minutes. (It'll start to look foamy on top)

Combine Wet Ingredients & Dry Ingredients: Pour 2 tb olive oil and
the the water/yeast mixture over the flour mixture and stir to
combine. Note that the dough will actually be more like batter than
dough. You will not knead it.

Transfer To The Pan: Line an 8x8" or 9x9" metal baking pan with
parchment paper. Drizzle 2-3 tb of olive oil onto the parchment.
Gently transfer the focaccia dough to the pan and pat it out or
spread it with a spatula. (I usually find it easiest to dip my
fingertips into the oil and pat it out by hand). Drizzle the top of
the dough with 1 tb more of olive oil.

Let The Dough Rise: Cover the pan with plastic wrap or a clean dish
towel and set it to rise in a warm place for at least 30 minutes if
using rapid rise yeast and about an hour if you use regular yeast.
The batter/dough will be roughly double in size.

Preheat The Oven: During the last 20 minutes of the rise time,
preheat the oven to 400°F.

Dimple The Dough: Coat your fingertips with olive oil and use greased
fingers to poke several holes in the dough to form the characteristic
"dimples" of focaccia. I find this easiest if I drizzle the surface
of the dough with a little olive oil first, then use my fingertips to
gently spread the oil before making the dimples. (Try not to smash
the dough down)

Add Toppings: Sprinkle the surface of the dough with fresh rosemary,
parmesan or vegan parmesan (if using), coarse sea salt and pepper.

Bake at 400°F for 25-30 minutes, or until golden brown. Remove from
oven and let cool at least 10-12 minutes before slicing and eating.
Store leftover focaccia in an airtight container at room temperature
2-3 days, or store in the freezer and freeze up to 2 months.

Recipe by Emily Dixon, One Lovely Life

Recipe FROM:
<https://www.onelovelylife.com/gluten-free-focaccia-with-rosemary/>

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