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Gluten Free Focaccia Recipe

Name: Gluten Free Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 1/2 cups warm water (105 to 110 F); 1 package (2 1/4 teaspoons) instant or quick rise yeast; 1 tablespoon granulated sugar; 2 1/4 cups (350 grams) 1:1 all purpose gluten free baking flour with xanthan gum; 5 tablespoons olive oil, divided, more as needed; 2 1/2 teaspoons baking powder; 1/2 teaspoon fine salt

The Spruce Eats

With signature dimples and a golden crust, this gluten free focaccia will satisfy all lovers of the flat yeasted Italian bread.

Ingredients

1 1/2 cups warm water (105 to 110 F)

1 package (2 1/4 teaspoons) instant or quick rise yeast

1 tablespoon granulated sugar

2 1/4 cups (350 grams) 1:1 all purpose gluten free baking flour with xanthan gum

5 tablespoons olive oil, divided, more as needed

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

Method

Gather the ingredients.

Stir together the water, yeast, and sugar in a large bowl until the sugar and yeast are dissolved.

Add the flour, 3 tablespoons of the olive oil, baking powder, and salt. Stir until combined; it will be thinner than a typical bread dough.

Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes.

Meanwhile, position a rack in the center of the oven and heat to 400 F. Oil a 9 x 13 x 1-inch baking sheet or a 9 x 9 x 2-inch baking pan with 1 tablespoon of oil.

Add the dough to the pan. With lightly oiled fingers, gently stretch the dough to fit the pan.

Using your fingers, poke dimples into the dough. Drizzle the remaining 1 tablespoon olive oil over the dough.

Bake until golden brown, 20 to 25 minutes. Let cool for 10-15 minutes before serving.

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