Gluten-Free Focaccia with Rosemary and Sea Salt

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

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

Instructions

1. 1Preheat oven to 220°C.
2. 2In a large bowl, whisk together gluten-free flour, tapioca starch, yeast, and salt.
3. 3Add warm water and 2 tablespoons olive oil. Mix until a shaggy dough forms.
4. 4Pour remaining olive oil into a 22.86 × 33.02 cm baking pan.
5. 5Transfer dough to the prepared pan. Use wet fingers to gently spread the dough to fill the pan.
6. 6Dimple the dough with your fingertips.
7. 7Sprinkle with fresh rosemary and sea salt.
8. 8Bake for 20-25 minutes, or until golden brown.
9. 9Let cool slightly before slicing and serving.

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