Ingredients
Scale
- 2 1/4 teaspoons instant yeast
- 1 1/4 cups warm water (100–110°F)
- 1 teaspoon sugar
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup white rice flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons olive oil for topping
- Flaky salt and rosemary for topping
Instructions
- Activate the yeast in warm water with sugar for about 5 minutes until frothy.
- Whisk in gluten-free flour, rice flour, salt, and 3 tablespoons olive oil until sticky and smooth.
- Cover and let rise for 45–60 minutes until puffy.
- Oil a 9×13-inch pan, transfer dough, and stretch and dimple with oiled fingers.
- Drizzle with 2 tablespoons olive oil, and sprinkle with flaky salt and rosemary.
- Proof for an additional 20–30 minutes.
- Bake at 425°F (220°C) for 20–30 minutes until golden and crisp.
- Cool slightly on a wire rack before slicing.
Notes
Ensure to use a scale for accurate measurements and avoid overproofing the dough.
- Prep Time: 80 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free