Gluten-Free Focaccia with Rosemary

Ingredients

• 1 1/2 cups white rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1 tablespoon psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/3 cups warm water (110°F / 43°C)
• 1/3 cup extra virgin olive oil (plus more for drizzling)
• 2 tablespoons fresh rosemary (chopped)
• 1 teaspoon flaky sea salt (for topping)

Instructions

1. 1

   In a large bowl, whisk together the rice flour, tapioca starch, potato starch, psyllium husk powder, yeast, sugar, and salt.

2. 2

   Add the warm water and 3 tablespoons of olive oil. Mix with a wooden spoon until a thick, sticky dough forms.

3. 3

   Pour 2 tablespoons of olive oil into a 9x13 inch baking pan or quarter sheet pan, spreading it evenly across the bottom.

4. 4

   Transfer the dough to the oiled pan. With oiled hands, press and spread the dough evenly to fill the pan.

5. 5

   Drizzle the remaining olive oil over the top. Cover with plastic wrap and let rise in a warm place for 45 minutes.

6. 6

   Preheat your oven to 425°F (220°C) during the last 15 minutes of rising.

7. 7

   With oiled fingers, press deep dimples all over the surface of the dough. Scatter the fresh rosemary and flaky sea salt over the top.

8. 8

   Bake for 22-25 minutes until golden brown on top and the edges are crispy.

9. 9

   Let cool in the pan for 5 minutes, then transfer to a cutting board. Cut into squares and serve warm.

Recipe Variations

• →Cherry Tomato Focaccia: Press halved cherry tomatoes into the dimples before baking.
• →Garlic Focaccia: Scatter thin slices of garlic over the top along with the rosemary.
• →Onion Focaccia: Top with thinly sliced red onions and a drizzle of balsamic glaze after baking.

Nutrition Facts

Per serving