Gluten-Free Focaccia with Rosemary and Parmesan
A soft and flavorful gluten-free focaccia topped with rosemary and parmesan, perfect for any meal.
Equipment
- mixing bowl
- baking pan
- whisk
- parchment paper
Ingredients
- 2.5 cups gluten-free 1:1 flour
- 2 teaspoons baking powder
- 1.5 cups warm water 120–130°F
- 2.25 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar, honey, or agave
- 1 teaspoon kosher salt
- 4 tablespoons olive oil divided
- 1 tablespoon fresh rosemary finely chopped
- 1-2 tablespoons grated Parmesan or dairy-free alternative
- 0.5 teaspoon flaky sea salt
- 0.25 teaspoon black pepper
Instructions
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt until evenly mixed.
- Warm the water until comfortably warm.
- Stir the yeast and sweetener into the warm water and let sit for 3–5 minutes until foamy.
- Mix yeast mixture and 2 tablespoons olive oil into dry ingredients until combined.
- Line a baking pan with parchment and drizzle olive oil. Spread dough evenly.
- Cover and let rise for 30 minutes until doubled.
- Preheat oven to 400°F.
- Dimple the dough with oiled fingers.
- Top with rosemary, parmesan, salt, and pepper.
- Bake for 25–30 minutes until golden brown.
- Cool for 10 minutes before slicing.
Notes
Use dairy-free cheese if needed. Store leftovers in airtight container. Reheat in oven for best texture.
Nutrition
Serving: 1pieceCalories: 160kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 230mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 60mgIron: 1mg
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