Gluten-Free Focaccia Bites with Rosemary and Sea Salt

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1 teaspoon Active Dry Yeast
• 1 cup Warm Water
• 0.5 cup Olive Oil
• 2 tablespoons Fresh Rosemary
• 1 teaspoon Sea Salt
• 1 teaspoon Sugar
• 0.5 teaspoon Salt

Instructions

1. 1In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
2. 2Add the gluten-free flour and salt to the bowl. Mix until a shaggy dough forms.
3. 3Drizzle 2 tablespoons of olive oil over the dough and mix until well combined. The dough will be sticky.
4. 4Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5Preheat the oven to 425°F (220°C).
6. 6Grease a baking sheet with olive oil. Gently transfer the dough to the baking sheet and spread it out evenly with your fingers.
7. 7Make dimples in the dough with your fingertips.
8. 8Drizzle the remaining olive oil over the dough and sprinkle with chopped rosemary and sea salt.
9. 9Bake in the preheated oven for 20-25 minutes, or until golden brown.
10. 10Let the focaccia cool slightly before cutting it into bite-sized pieces and serving with a side of gluten-free dipping sauce.

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