Easy Italian Gluten-Free Focaccia (Extra Soft)

Name: Easy Italian Gluten-Free Focaccia (Extra Soft)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: ¾ cup (180 g) water; ¾ cup (184 g) milk or dairy-free milk; 1 package (2¼ tsp, 9 g) active dry yeast; 2 ½ cups (370 g) gluten-free all purpose flour ((Cup4Cup brand recommended - see recipe notes for dairy-free)); 1 tablespoon (13 g) granulated sugar; 1 teaspoon baking powder; 1 ¼ teaspoon kosher salt (divided); 5-6 tablespoons (69-83 g) olive oil (divided); 2 sprigs fresh rosemary ((or ½ tsp dried rosemary)); Optional toppings: flaky sea salt, freshly grated parmesan, fresh ground pepper

7 steps

Prep:10minCook:30min

Enjoy the best gluten-free focaccia bread with a recipe so good, you won't believe how quick and easy this authentic rosemary Italian bread is to make, with a simple adaptation for dairy-free or vegan focaccia bread!

Updated at: Fri, 29 Nov 2024 19:53:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories268.3 kcal (13%)

Total Fat14.7 g (21%)

Carbs40.8 g (16%)

Sugars2.7 g (3%)

Protein3.3 g (7%)

Sodium472.6 mg (24%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¾ cupwater

¾ cupmilk

or dairy-free milk

9gactive dry yeast

370ggluten-free all purpose flour

Cup4Cup brand recommended see recipe notes for dairy-free

13ggranulated sugar

1 teaspoonbaking powder

1 ¼ teaspoonkosher salt

divided

69golive oil

divided

2 sprigsfresh rosemary

or 1/2 tsp drie rosemar

Instructions

Step 1

Combine the water and milk in a microwave-safe measuring cup. Heat for 1 minute, or until lukewarm and reaches the temperature of 110ºF. Sprinkle with yeast and stir with a fork. Let sit for 5 minutes.

Step 2

Meanwhile, in a large bowl of a stand mixer with paddle attachment, combine the flour, sugar, baking powder, and 1 teaspoon kosher salt on low speed until combined. Add milk / yeast mixture and 3 tablespoons of olive oil.

Step 3

Mix on low speed for 1 minute to combine. Increase speed to medium high and beat for 6 minutes. Batter will be thick, yet pourable.

Step 4

Generously coat the bottom of a 10” cast iron skillet, or 9” cake pan, with 1-2 tablespoons olive oil. Swirl the oil around the bottom and sides evenly. Spread the focaccia batter into the prepared pan and smooth evenly in the pan with a greased silicone spatula or fingers.

Step 5

Drizzle more olive oil on the top and smooth with fingers. Press a finger down firmly all over to make indentations. Sprinkle the top with remaining kosher salt (or flaky sea salt, as pictured) and rosemary. Set aside, uncovered, for 30 minutes, and preheat the oven to 350ºF.

Step 6

Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and immediately sprinkle with optional parmesan cheese and freshly ground pepper. Cool in pan for 10 minutes, then use a spatula to gently lift out of the pan to slice and serve, or cool completely on a wire rack.

Step 7

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