Gluten-Free Focaccia Bites with Rosemary and Sea Salt
Soft and airy gluten-free focaccia cut into bite-sized pieces, flavored with fresh rosemary, sea salt, and olive oil. A simple and satisfying Italian snack.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
- 2Add the gluten-free flour and salt to the bowl. Mix until a shaggy dough forms.
- 3Drizzle 2 tablespoons of olive oil over the dough and mix until well combined. The dough will be sticky.
- 4Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5Preheat the oven to 220°C.
- 6Grease a baking sheet with olive oil. Gently transfer the dough to the baking sheet and spread it out evenly with your fingers.
- 7Make dimples in the dough with your fingertips.
- 8Drizzle the remaining olive oil over the dough and sprinkle with chopped rosemary and sea salt.
- 9Bake in the preheated oven for 20-25 minutes, or until golden brown.
- 10Let the focaccia cool slightly before cutting it into bite-sized pieces and serving with a side of gluten-free dipping sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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