Gluten free focaccia

🧾 Ingredients (1 pan, ~9×13 inch)

Dry

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp salt
• 1 tbsp sugar
• 2 tsp instant yeast

Wet

• 1 cup warm water (not hot)
• 3 tbsp olive oil (plus extra for topping)

Toppings (optional)

• Fresh rosemary
• Cherry tomatoes
• Olives
• Flaky salt

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🥣 Instructions

1. Activate & Mix

• In a bowl, combine warm water, sugar, and yeast. Let sit 5 minutes (until foamy if using active dry yeast).
• Add flour, salt, and olive oil. Mix well.
  👉 Dough will be sticky and soft, more like batter.

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2. First Rise

• Cover and let rise in a warm place for 45–60 minutes until puffy.

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3. Shape

• Oil a baking pan generously.
• Spread the dough into the pan using wet or oiled hands.
• Let it rest another 20–30 minutes.

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4. Dimple & Top

• Drizzle olive oil on top.
• Press fingers into the dough to create dimples.
• Add toppings (rosemary, olives, tomatoes, salt).

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5. Bake

• Bake at 200°C (400°F) for 20–25 minutes until golden.

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6. Cool Slightly

• Let it rest 10–15 minutes before slicing.

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🍽️ Texture & Taste

• Inside: Soft, slightly chewy (for gluten-free)
• Outside: Crispy, golden, olive-oil rich
• Flavor: Savory, aromatic, customizable

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⭐ Tips for Best Results

• Use a high-quality gluten-free flour blend (with xanthan gum)
• Add 1 tsp apple cider vinegar → improves texture
• Don’t skip olive oil—it’s key to flavor and crust
• For extra softness: add 1 tbsp yogurt or milk

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🔄 Variations

• Garlic & herb focaccia
• Caramelized onion topping
• Potato slices + rosemary
• Cheesy focaccia (add mozzarella on top)

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⚖️ Nutrition (Per Slice, ~10 slices)