Description
Delicious gluten free focaccia bread that is easy to make and pairs well with various dips.
Ingredients
Scale
- 1 (16 ounce) bag Bob’s Red Mill Gluten Free Bread Mix/Flour
- 1 packet instant yeast
- 1 tablespoon baking powder
- 1 1/21/2 teaspoons salt
- 1 tablespoon sugar
- 1/2 cup olive oil
- 2 cups warm water
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons parmesan, grated
Instructions
- Mix & Let Rest: Start by mixing your ingredients (Bob’s Red Mill gluten free bread mix, instant yeast, baking powder, salt, sugar, olive oil, warm water, fresh rosemary, and parmesan) until they form a wet, sticky dough. It should be loose but hold together. Let the dough rest so the yeast can work for about 60 minutes to ensure a good rise.
- Prep the Baking Pan: While the dough rests, generously grease your baking pan with olive oil. A slick coating helps the focaccia come out easily. Avoid using too little oil, as it may cause sticking or an uneven texture.
- Shape & Dimple the Dough: Transfer the dough to your greased pan and gently spread it out. Use your fingers to poke dimples throughout the surface. This not only improves appearance but also helps toppings adhere. Do not overwork the dough to retain its airy texture.
- Top & Season Generously: Add your favorite toppings and a drizzle of olive oil over the top, ensuring to sprinkle enough salt for flavor. The aroma should be enticing as the oil enhances the bread’s taste.
- Let It Rise Again: Cover the pan and let the dough sit for about 30 minutes so it can puff up one last time. The dough should feel airy and light to the touch; skipping this step may result in a denser loaf.
- Bake & Cool: Bake until the focaccia is golden brown and the kitchen is filled with a wonderful aroma. Once baked, allow it to cool for a bit before slicing to prevent gummyness.
Notes
- Storage Tips: Store in an airtight container at room temperature or refrigerate. Can also be frozen for up to 1 month.
- Expert Tips: Ensure you are using Bob’s Red Mill flour; if the dough is too wet, add a bit more flour to achieve a workable consistency.
- Instant yeast is key for a successful rise; it is more effective than active dry yeast.
- For a lighter texture, make sure the water temperature is warm but not hot to properly activate the yeast.
- Wait for the focaccia to cool completely before slicing to set the right structure.
- Use a generous amount of olive oil in the baking pan for crispy edges and a beautifully golden crust.
- Reheating Instructions: To reheat, place slices in a preheated oven at 350 degrees F for about 5-10 minutes until warmed through.
- Serving Suggestions: Serve with herb-infused olive oil for dipping, or pair it with roasted red pepper hummus as an appetizer. It can also be used for hearty sandwiches with your favorite fillings.
- Recipe Variations: Add olives or sun-dried tomatoes for extra flavor. Experiment with different herbs like thyme or oregano. Top with sea salt and garlic for a savory twist.
- Ingredient Notes: Select fresh and high-quality ingredients for best results. If you cannot find parmesan, feel free to substitute it with pecorino cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 221
- Sugar: 1g
- Sodium: null
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 24g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: null