Description
A delicious and easy-to-make gluten-free focaccia topped with fresh rosemary and sea salt, perfect for any occasion.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 teaspoon instant yeast
- 1 cup warm water
- 1 tablespoon honey
Instructions
- In a large bowl, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until frothy.
- Add the gluten-free flour, chopped rosemary, sea salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 30 minutes.
- Preheat the oven to 425°F (220°C).
- Transfer the dough to a greased baking sheet and spread it out evenly.
- Use your fingers to create dimples in the dough, then sprinkle with additional sea salt and rosemary.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
- For a more intense flavor, add more rosemary or other herbs.
- Serve warm with olive oil for dipping.
- This focaccia can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Gluten-Free, Focaccia, Rosemary, Sea Salt, Bread