Description
This gluten-free focaccia recipe creates a fluffy, golden-brown bread that is naturally dairy-free and vegan. Using gluten-free all-purpose flour with xanthan gum and simple ingredients like olive oil, honey, and fresh rosemary, this focaccia is perfect for those seeking a delicious gluten-free bread option. The dough is proofed gently in a warm oven before baking to achieve a light texture and is finished under the broiler for a crisp crust.
Ingredients
Scale
Dough 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
- 2 cups warm water (110-115°F / 43-46°C)
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ cup (8 tablespoons) olive oil
Topping
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- Additional salt for sprinkling
Instructions
- Preheat Oven for Proofing: Preheat your oven to the proofing setting or to 200°F (93°C). Once it reaches 100°F (38°C), turn off the oven to create an ideal warm environment for the dough to rise.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, instant yeast, baking powder, and 1 teaspoon salt. Stir well to evenly distribute the ingredients.
- Dissolve Honey: Add the honey to the warm water and stir until completely dissolved, creating a slightly sweetened liquid for the yeast.
- Combine Wet and Dry Mixtures: Pour the warm honey water into the flour mixture. Using a stand mixer with a paddle attachment or a hand mixer, mix on low speed.
- Add Olive Oil and Vinegar: Slowly add ½ cup of olive oil and the apple cider vinegar to the dough while mixing on low for 1 to 2 minutes until the dough begins to form. The dough will be sticky.
- First Rise: Lightly grease an ovenproof bowl with olive oil cooking spray. Transfer the sticky dough into the bowl, cover it tightly with plastic wrap, and then with a kitchen towel. Place the bowl inside the warm oven and let the dough rise for 30 minutes.
- Prepare for Baking: Remove the dough from the oven and preheat your oven to 400°F (204°C). Pour 1 tablespoon of olive oil onto the center of a baking sheet.
- Shape the Dough: Turn the dough out of the bowl onto the greased baking sheet. Gently pat and stretch the dough into an 8 by 10-inch rectangle, approximately 1 inch thick.
- Create Dimples: Using your fingertips, press lightly and evenly across the dough surface to create characteristic focaccia dimples.
- Add Toppings: Drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle salt and the chopped rosemary evenly on top.
- Bake the Focaccia: Place the baking sheet on the top rack of the oven and bake the focaccia for 20 minutes until golden brown.
- Broil for Crispiness: To achieve a crispy crust, set your oven to broil and broil the focaccia for 30 seconds to 1 minute. Watch carefully to avoid burning.
Notes
- This focaccia bread is naturally vegan and dairy-free with simple ingredients.
- You can substitute dried rosemary with other herbs like thyme or oregano for different flavors.
- If you don't have a proofing oven setting, use a low oven temperature and turn it off when ready to proof the dough.
- The dough is sticky; use olive oil on your hands to handle it easily.
- Baking times may vary slightly depending on oven performance; keep an eye on the bread as it bakes and broils.
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
