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Easy Gluten-Free Rosemary Sea Salt Focaccia: Foolproof Recipe

Gluten-Free Rosemary & Sea Salt Focaccia

Golden-brown gluten-free rosemary focaccia with sea salt, close-up.

Okay, let's dive into the kitchen and bake up something truly special! Today, we're ditching the gluten and embracing the deliciousness of… wait for it… a super easy, utterly divine Gluten-Free Rosemary & Sea Salt Focaccia. I know, I know, gluten-free baking can sometimes feel like a mysterious science project, but trust me on this one. This recipe is so simple, even my notoriously "kitchen-challenged" brother can pull it off (and that's saying something!).

I've always loved that chewy, airy goodness of focaccia, but after going gluten-free, I thought those days were over. Turns out, with a little tweaking, you can create a gf version that's every bit as satisfying, if not more so. And the aroma of rosemary and sea salt baking? It's pure magic that fills up the whole house. This recipe has seriously become a staple in my home – perfect for impromptu gatherings, a simple weeknight dinner side-dish, or even just a luxurious afternoon snack. Let's get to it!

Tips & Tricks:

  • Flavor Variations: Don't limit yourself to rosemary and sea salt! Feel free to experiment with other herbs like thyme or oregano, or add some garlic infused oil for an extra kick.
  • Cheese Lover?: Sprinkle a little grated parmesan cheese or some crumbled goat cheese on top of the dough before baking for a cheesy twist.
  • Garlic Goodness: Add a few cloves of minced garlic to the olive oil that you use for drizzling, for a savory garlic flavour.
  • Salty or Sweet?: For any occasion, this bread does it all! To add a bit of a sweet twist, add some dried cherry tomatoes or even some sliced figs to the dough before baking.
  • Make Ahead: This focaccia is best eaten fresh but can be stored in an airtight container at room temperature for a day, or wrapped and frozen for longer storage. (Warm gently and add a sprinkle of extra flaky salt after it has defrosted and you're ready to eat it).
  • Using a Mixer?: While I like doing this by hand, a stand mixer can also be used with a dough hook until combined, for a more hands-off approach.
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Recipe Card

Prep Time: 20 minutes

Rise Time: 1 hour 45 minutes

Cook Time: 20-25 minutes

Yields: 1 large focaccia

Ingredients:

  • 2 cups (240g) Gluten-Free All-Purpose Baking Flour
  • 1 teaspoon Instant Yeast
  • 1 teaspoon Sugar
  • 1 teaspoon Sea Salt
  • 1 1/2 cups (350ml) Warm Water
  • 1/4 cup (60ml) Extra Virgin Olive Oil, plus more for drizzling
  • 2 tablespoons Fresh Rosemary, finely chopped
  • 1 teaspoon Coarse Sea Salt, for topping

Instructions:

  1. Proof the yeast, mixing warm water, sugar, and yeast in a large bowl and let foam for 5-10 mins.
  2. In another bowl, whisk flour and 1 tsp sea salt.
  3. Add dry to wet ingredients with olive oil, stir until just combined.
  4. Grease a bowl, add dough, cover, and rise for 1-1.5 hours double in size.
  5. Grease a 9x13 inch pan, gently scrape in the dough.
  6. Dimple dough with fingers, drizzle with olive oil and sprinkle rosemary and coarse salt over the top.
  7. Cover again and rise for 30-45 minutes.
  8. Bake in a 425F (220°C) preheated oven for 20-25 minutes until golden brown.
  9. Cool slightly, transfer to a wire rack, and serve.

Okay, my friends, there you have it! A gluten-free focaccia that's ridiculously easy to make and guaranteed to impress. Whether you're a gluten-free veteran or just starting out on your gluten-free adventures, this recipe is a real winner. I can't wait for you to try it and fill your own kitchen with that incredible aroma. Let me know how it turns out and what your favourite toppings are! Happy baking!

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