Gluten-Free Focaccia
Ingredients
The dough
-
2 ¼
cups
Bob's Red Mill Gluten Free Flour 1-to-1
-
1
teaspoon
sea salt
-
2 ¼
teaspoons
instant yeast
-
1
tablespoon
organic cane or coconut sugar
-
1 ½
cups
warm water (110°F-120°F)
-
¼
cup
extra virgin olive oil
The toppings
-
¼
cup
cherry tomatoes, cut into small pieces
-
3
cloves
garlic, finely minced
-
2
sprigs
rosemary, chopped and stems removed
-
large
pinch
sea salt pieces, for topping
Instructions
- Mix the dry ingredients in a bowl, combining flour, salt, yeast, and sugar.
- Stir in warm water and 2 tablespoons of olive oil until combined, adjusting flour if too sticky.
- Lift the dough, oil the bowl, and let it rise covered for about 1 hour.
- Transfer the dough to a greased baking sheet, shaping it into a rectangle and poking holes in it.
- Insert garlic pieces into the holes and top with tomato slices.
- Drizzle with remaining olive oil and sprinkle with rosemary, then let it rest for 30 minutes.
- Preheat the oven to 425°F and bake for 25 to 30 minutes until golden brown.
- Cool on a wire rack, then cut and serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
254
Total fat
11g
Total carbohydrates
37g
Total protein
7g
Sodium
398mg
Cholesterol
0mg
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