Cloud-Like Gluten-Free Focaccia
This delightful gluten-free focaccia is light, airy, and perfect for dipping or as a side to meals. Experience the comfort of freshly baked bread with a hint of garlic and olive oil.
Ingredients
Dough Ingredients
- 2 cups gluten-free all-purpose flour Provides structure while ensuring the focaccia remains fluffy.
- 1 teaspoon instant yeast Essential for rise and cloud-like texture.
- 1 teaspoon sea salt Enhances flavor.
- 1 tablespoon sugar A hint of sweetness that balances savory elements.
- 1 cup warm water Activates the yeast.
- 2 tablespoons olive oil Adds richness.
- 1 teaspoon garlic powder Aromatic and flavorful.
- 1 teaspoon dried oregano Provides an earthy note.
- as needed fresh rosemary sprigs Optional for garnish.
- as needed coarse sea salt For sprinkling on top.
Instructions
Preparation
- In a large mixing bowl, combine the gluten-free all-purpose flour, instant yeast, sea salt, and sugar. Whisk together until well combined.
- Make a well in the center of the dry ingredients and pour in the warm water along with 2 tablespoons of olive oil. Stir until the mixture comes together into a sticky dough.
- Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until it has visibly puffed up.
Baking
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Transfer the risen dough to the prepared baking sheet. Gently stretch and spread the dough to fill the sheet, about 1 inch thick.
- Create dimples all over the surface of the dough. Drizzle additional olive oil over the top.
- Sprinkle the garlic powder, dried oregano, and coarse sea salt evenly across the surface. Add fresh rosemary sprigs if desired.
- Bake for about 20-25 minutes, or until the focaccia is golden brown and has a slightly crisp exterior.
- Allow to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice and serve warm or at room temperature with your favorite dips, spreads, or as a side to soups and salads.
Notes
Ensure water is warm but not hot to activate yeast without killing it. Don’t rush the rising time for perfect texture. Use olive oil on fingers to prevent sticking when spreading dough.