Gluten-Free Focaccia with Rosemary and Sea Salt
A flavorful and airy gluten-free focaccia bread topped with fresh rosemary and sea salt, perfect for sandwiches or as a side.
30m prep + 25m cook8 servings
SOY-free
250 cal|3g protein|35g carbs|10g fat|2g fiber
Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour
- 1/2 cup Tapioca Starch
- 2 teaspoons Instant Yeast
- 1 teaspoon Salt
- 1.5 cups Warm Water
- 1/4 cup Olive Oil
- 2 tablespoons Fresh Rosemary
- 1 tablespoon Sea Salt
Instructions
- 1Preheat oven to 425°F (220°C).
- 2In a large bowl, whisk together gluten-free flour, tapioca starch, yeast, and salt.
- 3Add warm water and 2 tablespoons olive oil. Mix until a shaggy dough forms.
- 4Pour remaining olive oil into a 9x13 inch baking pan.
- 5Transfer dough to the prepared pan. Use wet fingers to gently spread the dough to fill the pan.
- 6Dimple the dough with your fingertips.
- 7Sprinkle with fresh rosemary and sea salt.
- 8Bake for 20-25 minutes, or until golden brown.
- 9Let cool slightly before slicing and serving.
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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