Easy Italian Gluten-Free Focaccia (Extra Soft)

Enjoy the best gluten-free focaccia with a recipe so good, you won't believe how quick and easy this authentic Italian bread is to make. It has converted many tasters who don't even have to eat GF. Read the rave reviews below and discover how people can't get over the doughy softness, incredible salty rosemary taste, and ease!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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. The internal temperature should read 210ºF. 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.

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