The Best Gluten Free Focaccia Recipe with Fresh Herbs
Gluten Free Rosemary Focaccia - the texture is perfectly tender in the middle with that delightful and expected crunch in the crust, producing a focaccia that “doesn’t taste gluten free”. And truly, rosemary, salt and EVOO should remain friends forever - the angels sing!
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Ingredients
- 500 grams gluten free bread flour blend
- 2 1/2 tsp instant yeast (one packet)
- 2 tsp salt
- 2 cups warm water 115 degrees & divided
- 2 tbsp sugar
- 4 1/2 tbsp psyllium husk
- 1 egg + 1 egg white room temperature
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
toppings
- 2 tbsp fresh rosemary chopped
- 2 tbsp olive oil
- 1 tsp flaky salt
Instructions
- In a small bowl, combine psyllium husk and 1 cup warm water. Let stand 5 minutes.
- In a stand mixer, using the paddle attachment, combine the bread flour, instant yeast, and salt.
- In a small bowl warm the 1 cup water and sugar. You can do this over the stovetop or in the microwave.
- With the mixer going at medium speed, add the water/sugar mixture, followed by the psyllium husk mixture. Then add the egg + 1 egg white, olive oil, and apple cider vinegar to the mixer and combine.
- Once the ingredients are incorporated, turn the mixer to medium speed and work the dough for 3-5 minutes.
- Drizzle olive oil into the bottom of a 9x13 baking dish. Pour the dough into the pan and gently, with olive oil on your fingers, push the dough to fill the bottom of the baking dish. Cover with a damp towel and let it rise for 1 to 1.5 hours. Mine is normally doubled in size by 1 hour, but it often depends on the warmth of your home or rise location. When it has doubled in size, you are ready to preheat the oven!
- Preheat your oven to 425 degrees and adjust one of the racks to be on the lowest level in the oven.
- To add the toppings, drizzle the olive oil over top of the dough and use your fingertips to dimple the dough (don't press too hard, just enough to make valleys for the oil and seasonings). Sprinkle the rosemary and salt on top of the dough. You could also mix all the toppings in a small bowl then pour over top of the dough. I like to use a brush to make sure all the dough gets a little bit of oil and seasonings!
- Bake for 45 minutes. The bread should have a golden brown top.
- Remove from oven and place the bread on a cooling rack. Let it rest for 30 minutes before serving.
Servings: 12