Gluten-Free Focaccia Bread
- 8 inch square non stick baking pan
- stand mixer with hook attachment
- 3½ cups gluten-free all purpose flour with xanthan gum we use GFJules Flour (affiliate link)
- 1 teaspoon baking powder
- 1 package gluten-free Rapid Rise Yeast (2 1/4 teaspoons) pro tip: check the date to make sure it hasn't expired!
- 2 teaspoons kosher salt + more for topping
- ¼ cup extra virgin olive oil (plus more for coating pan and topping)
- 1 teaspoon fresh rosemary, chopped + more for topping
- scant 1 3/4** cup water (at 111 -112 degrees F) ** I fill a liquid measuring cup between the 1 2/3 and 1 3/4 cup line **
- 1 teaspoon apple cider vinegar
- In a large mixing bowl, add flour, baking powder, rapid rise yeast, and salt, and mix to combine.
- Make sure water is at 111 -112 degrees F (I used a thermometer (affiliate link) to check, and for me it's just hot tap water, but sometimes it requires adding the water to a liquid measuring cup and adding more hot or cold water, and taking some out until it's the exact temperature. The temperature matters so that you activate but do not destroy the yeast). Add apple cider vinegar to the water and mix with a spoon to just combine. With the mixer running on low speed and paddle attachment on, add water mixture to flour mix, then add the oil and 1 teaspoon chopped rosemary to just combine.
- Switch to hook attachment, and on run on medium speed for 5 minutes. Set a timer. The dough will be sticky!
- Using a spatula, scrap down the sides of the bowl so that the dough begins to form a ball in the center of the bowl, then using the spatula, move the dough to very lightly floured wax paper. With oiled hands, form the dough into a ball, molding it and shaping it with your hands for about 30 seconds to a minute. Well oil the original bowl, and place the dough back into the bowl, making sure it is covered lightly in oil all over. Cover dough with well oiled plastic wrap, then cover with a clean towel and place in a cupboard for 30 minutes to rise.
- Towards the end of the 30 minutes, preheat the oven to 375 degrees F and oil a 8 inch square baking pan with olive oil.
- Transfer dough to the oiled baking pan and using your fingers, spread the dough evenly into the pan and into corners. Use your fingertips to press down and form dimples in the dough. Drizzle with olive oil, top with fresh rosemary and sprinkle with kosher salt.
- Bake for 55 mins in total. Bake 30 min uncovered, then cover loosely with foil for the next 25 minutes. Bake for the first 50 minutes at 375 degrees F and for the last 5 minutes, raise the oven temperature to 400 degrees.
- Remove from the oven and uncover. The edges will have pulled away from the pan. Let rest for 20-25 minutes. The bread is still very hot and continuing to bake and set. This is really important to make sure you get the best texture.
- Slice and enjoy!
- The focaccia is best enjoyed day of baking. Store extra in an air tight container for 1-2 days and reheat in the oven, microwave or even toast it!