Description
A quick and easy gluten-free focaccia recipe that requires no kneading, perfect for sandwiches or as a side dish.
Ingredients
Scale
- 250 grams warm water
- 5 grams active dry yeast
- 1 pinch sugar
- 280 grams Caputo Fioreglut Flour
- 12 grams granulated white sugar
- 1 teaspoon kosher salt
- 12 grams olive oil
- Additional oil for greasing
- 1 spring fresh rosemary, roughly chopped
- 2 cloves garlic, finely chopped or grated
- Flaky sea salt
- Fresh grated black pepper
Instructions
- Combine the warm water, active dry yeast, and a pinch of sugar in a bowl. Stir gently and let it sit for about 5 minutes until frothy.
- Whisk together the flour, granulated sugar, kosher salt, and chopped rosemary in another mixing bowl.
- Pour the frothy yeast mixture and olive oil into the flour mixture. Stir until it forms a wet, sticky dough.
- Grease a large bowl and transfer the dough into it, covering loosely with a towel. Let sit for 10 minutes.
- Preheat your oven to 220°C (428°F).
- Spread the dough onto a greased baking dish, creating dimples with your fingers.
- Sprinkle the top with flaky sea salt, fresh black pepper, and additional rosemary and garlic.
- Bake in the oven for 20 minutes until golden brown.
Notes
Best enjoyed warm. Store leftovers in an airtight container or freeze in slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg