Gluten-Free Rosemary Focaccia

Prep Time 15

Cook Time 20

Total Time 35

Servings 8 pieces

Calories 180

A delicious gluten-free focaccia infused with fresh rosemary and topped with flaky sea salt, perfect for sharing or enjoying on its own.

2 teaspoons instant yeast
1 teaspoon sugar or honey
1.5 cups warm water (105-130°F)
2.5 cups gluten-free all-purpose flour blend ((e.g., King Arthur Measure for Measure))
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil (plus extra for greasing and drizzling)
2 teaspoons fresh rosemary (chopped or ½ teaspoon dried rosemary)
½ teaspoon flaky sea salt

In a bowl, combine yeast, sugar, and warm water. Let sit until frothy, about 5 minutes.
Add gluten-free flour, baking powder, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms.
Transfer dough to a greased baking pan, spread evenly, and let rise for 10 minutes.
Preheat oven to 400°F (200°C). Drizzle olive oil over the dough, sprinkle chopped rosemary and sea salt on top.
Bake for 20 minutes until golden brown. Let cool slightly before slicing.

For extra flavor, brush with olive oil and sprinkle additional rosemary before baking.

Calories: 180kcal

Cost: $12

Course: Appetizer, Snack

Cuisine: Italian

Keyword: bread, gluten-free, Rosemary