Ingredients:
Dry:
- 3 ½ cups gluten-free all-purpose flour (a blend with xanthan gum is ideal)
- 1 (2 1/4 teaspoon) packet active dry yeast or instant yeast
- 1 teaspoon sugar
- 1 ½ teaspoon salt
- ½ teaspoon xanthan gum (if your flour blend doesn’t include it)
Wet:
- 1 ¾ cup warm water (110-120°F / 43-49°C)
- 3 tablespoons olive oil, plus extra for greasing and drizzling
- 1 teaspoon apple cider vinegar
Toppings (Traditional):
- Coarse sea salt
- Fresh or dried rosemary
- Other herbs of choice (thyme, oregano)
Instructions:
- Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, salt, and xanthan gum (if needed).
- Combine Wet and Dry: Add apple cider vinegar and olive oil to the yeast mixture. Gradually whisk the dry ingredients into the wet ingredients, forming a thick batter.
- First Rise: Lightly oil a large bowl. Transfer the dough into it, cover with plastic wrap or a damp kitchen towel, and place in a warm location to rise for about 1 hour, or until almost doubled in size.
- Prepare the Baking Sheet: Generously grease a rimmed baking sheet (approx. 13×18 inches) with olive oil.
- Shape the Dough: Gently punch down the risen dough and transfer it to the prepared baking sheet. Use your fingers, well-oiled to prevent sticking, to spread the dough out until it nearly fills the pan.
- Second Rise: Cover the dough loosely and let it rise for another 30 minutes.
- Preheat and Dimple: Preheat your oven to 425°F (220°C). Gently use your fingertips to press deep dimples all over the focaccia dough.
- Add Toppings: Drizzle the dough generously with olive oil. Sprinkle with coarse sea salt, rosemary, and any other herbs you like.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- Cool and Enjoy: Let the focaccia cool slightly before cutting and serving. Enjoy with more olive oil for dipping, if desired.
Tips:
- Test Your Water Temperature: Use a kitchen thermometer to get accurate water temperature, which is crucial for activating the yeast.
- High-Quality Flour: For best results, use a gluten-free flour blend especially formulated for bread baking.
- Room Temperature Rise: If your kitchen is cool, find a warm spot to encourage the dough to rise – a turned-off oven with the light on works well!
- Explore Toppings: Get creative! Add cherry tomatoes, olives, artichokes, or caramelized onions for variations.
