Focaccia Bread

Ingredients

• 3 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 1/2 cup Tapioca Starch
• 2 1/4 teaspoons Instant Yeast
• 1 teaspoon Sugar
• 1 1/2 teaspoons Salt
• 1 1/2 cups Warm Water (105-115°F)
• 1/4 cup Olive Oil (plus more for drizzling)
• 1 tablespoon Apple Cider Vinegar
• 2 tablespoons Fresh Rosemary (chopped)
• 1 tablespoon Coarse Sea Salt
• 1 cup Cherry Tomatoes (halved)
• 1/2 cup Pitted Kalamata Olives (halved)
• 2 cloves Garlic (minced)

Instructions

1. 1

   In a large bowl, combine the gluten-free flour blend, tapioca starch, yeast, sugar, and salt. Mix well.

2. 2

   Add the warm water, 1/4 cup of olive oil, and apple cider vinegar to the dry ingredients. Mix until a shaggy dough forms. The dough will be sticky.

3. 3

   Cover the bowl with plastic wrap and let it rise in a warm place for 60-90 minutes, or until doubled in size.

4. 4

   Preheat oven to 425°F (220°C). Grease a 9x13 inch baking pan with olive oil.

5. 5

   Gently transfer the dough to the prepared pan. Using oiled fingers, gently press and stretch the dough to fill the pan. Don't worry about being perfect.

6. 6

   Drizzle generously with olive oil. Sprinkle with chopped rosemary, coarse sea salt, halved cherry tomatoes, olives, and minced garlic. Gently press the toppings into the dough.

7. 7

   Bake for 25-30 minutes, or until the focaccia is golden brown and cooked through. A toothpick inserted into the center should come out clean.

8. 8

   Let the focaccia cool in the pan for a few minutes before slicing and serving. Drizzle with additional olive oil, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.