Gluten-Free Focaccia with Rosemary and Sea Salt

Ingredients

• 3 cups Gluten-Free All-Purpose Flour Blend
• 2.25 teaspoons Instant Yeast
• 1.5 cups Warm Water
• 0.5 cup Olive Oil
• 1 tablespoon Honey
• 1.5 teaspoons Salt
• 2 tablespoons Fresh Rosemary
• 1 tablespoon Sea Salt Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together gluten-free flour, yeast, and salt.
2. 2In a separate bowl, combine warm water, olive oil, and honey. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
3. 3Pour 2 tablespoons of olive oil into a 22.86 × 33.02 cm baking pan. Spread the dough evenly in the pan. Cover and let rise in a warm place for 30 minutes.
4. 4Preheat oven to about 205°C (200°C).
5. 5Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with fresh rosemary and sea salt flakes.
6. 6Bake for 30-35 minutes, or until golden brown.
7. 7Let cool slightly before slicing and serving.

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