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Gluten Free Focaccia Bread

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A delightful gluten-free focaccia bread with a soft, fluffy interior and crisp exterior, perfect as a side dish or for sandwiches.

Ingredients

Scale
  • 3¼ cups (455 g) Kim’s gluten free BREAD flour blend
  • 1 tbsp plus 1 tsp (29 g) granulated sugar
  • 2 tsp kosher salt
  • 2 tsp rapid rise (instant) yeast
  • 2½ cups (600 ml) milk
  • 4 tbsp butter, melted
  • About ¼ cup extra virgin olive oil
  • 2 tbsp chopped fresh rosemary
  • 1 tsp sea salt
  • 2 tbsp freshly grated Parmigiano Reggiano
  • Cracked black pepper to taste

Instructions

  1. In a large bowl, whisk together gluten-free bread flour, granulated sugar, kosher salt, and instant yeast.
  2. Using a stand mixer or handheld mixer, mix in the milk and melted butter until combined and somewhat sticky, about 5 minutes.
  3. Cover the bowl with plastic wrap, let the dough rise in a warm place until doubled in size, about 2 hours.
  4. Coat a 12-inch cast iron skillet with about 2-3 tablespoons of olive oil.
  5. Dump half of the risen dough into the skillet, drizzle with additional olive oil.
  6. Dimple the surface of the dough with your fingertips and stretch it to the sides of the skillet.
  7. Cover and let rise until slightly larger, about 30 minutes.
  8. Preheat your oven to 400°F (200°C).
  9. Sprinkle chopped rosemary, sea salt, cracked black pepper, and Parmigiano Reggiano on top of the dough.
  10. Bake for 25-30 minutes or until golden brown on top.
  11. Serve warm with pasta or use for sandwiches.

Notes

Store cooled focaccia tightly wrapped for up to 2 days at room temperature or freeze for up to 3 months.

Nutrition

Keywords: focaccia, gluten-free bread, Italian bread, homemade focaccia, easy bread recipe

Find it online: https://alexandrarecipes.com/gluten-free-focaccia-bread-recipe/