Gluten-Free Focaccia with Rosemary
Ingredients
The dough
-
¾
cup
warm water
-
1
tablespoon
sugar
-
1
tablespoon
active dry yeast
-
1 ½
cups
gluten-free flour blend
-
1
teaspoon
xanthan gum
-
1
tablespoon
fresh rosemary
-
1
teaspoon
sea salt
-
1
large
egg
-
7
tablespoons
extra virgin olive oil
For topping
-
to taste
fresh or dried rosemary
-
to taste
flaky salt
-
to taste
fresh ground black pepper
Instructions
- 1. Mix warm water, sugar, and yeast in a small dish and let sit until foamy.
- 2. In a stand mixer, combine gluten-free flour, xanthan gum, rosemary, and sea salt.
- 3. Beat the egg and mix with 6 tablespoons of olive oil, then add the yeast mixture.
- 4. Combine the liquid with the flour mixture and beat for 3 to 4 minutes until sticky dough forms.
- 5. Line a 9-inch cake pan with parchment paper and transfer the dough, pressing it down.
- 6. Brush with remaining olive oil and sprinkle with rosemary, salt, and pepper.
- 7. Cover and let rise in a warm place for 35 minutes until doubled in size.
- 8. Preheat the oven to 400°F and bake for 25 to 30 minutes until golden brown.
- 9. Allow to cool, then cut into wedges and serve.
Nutrition Facts (estimated)
Servings
10
Calories
160
Total fat
10g
Total carbohydrates
14g
Total protein
2g
Sodium
248mg
Cholesterol
16mg
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