Ingredients
Scale
- 2½ cups gluten-free flour blend (1:1 blend with rice flour, potato starch, and tapioca starch)
- 2 teaspoons double-acting baking powder
- 1 teaspoon xanthan gum
- 1 large egg (or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for vegan)
- ⅓ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 cup warm water (about 100°F)
- Coarse sea salt for topping
- Fresh rosemary and other herbs for flavor
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the gluten-free flour blend, baking powder, xanthan gum, and salt.
- In a separate bowl, whisk together the egg (or flaxseed mixture), olive oil, vinegar, and warm water.
- Combine wet and dry ingredients, mixing until just combined.
- Spread the dough into a lightly greased baking pan, dimpling the surface with your fingers.
- Drizzle with herb-infused olive oil and sprinkle with coarse sea salt.
- Bake for 25-30 minutes or until golden brown and internal temperature reaches 200°F.
- Cool on a wire rack before slicing and serving.
Notes
For added flavor, infuse the olive oil with garlic and herbs before drizzling over the focaccia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free