Ingredients
Scale
- 3 cups (420 g) gluten-free all-purpose flour blend (with xanthan or 2 tsp psyllium husk)
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 1/3 cups (320 ml) warm water (95–105°F / 35–40°C)
- 3 tbsp olive oil
- 2 large eggs or 3 tbsp aquafaba
- 2–3 tbsp olive oil (for dimpling and drizzling)
- Fresh rosemary (for topping)
- Flaky salt (for topping)
Instructions
- Whisk together gluten-free flour, yeast, salt, and sugar in a bowl.
- Add warm water, olive oil, and eggs (or aquafaba), mixing until very wet.
- Let dough rest for 20–30 minutes (autolyse).
- Fold the dough a few times to develop structure.
- Transfer to a well-oiled 9×13-inch pan, spread gently, cover, and proof for 45–60 minutes until puffy.
- Dimple the dough with oiled fingers and drizzle with olive oil.
- Top with rosemary and flaky salt.
- Bake in a preheated oven at 425°F (220°C) for 20–30 minutes until golden.
- Cool slightly before slicing.
Notes
For best results, aim for high hydration and proof in a warm, humid spot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free