A scrumptious Italian classic, focaccia bread is not only a delicious bread but versatile, complementing a diverse range of dishes. The only problem is that those who are gluten intolerant may not be able to eat regular focaccia bread like everyone else. Here is how you can make gluten-free focaccia for everybody to enjoy.
Ingredients:
- 1 package quick-rise yeast
- 1 1/2 cups warm water (105°F to 110°F)
- 2 1/4 cups gluten free baking flour with xanthan gum
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 5 tablespoons olive oil
Instructions:
- In a large bowl, stir together the yeast, sugar, and water until the yeast and sugar are fully dissolved. Then add the flour, baking powder, salt, and 3 tablespoons of olive oil. Stir well before covering the bowl with plastic wrap. Allow it to rise in a warm place for 30 minutes.
- Preheat your oven to 400°F. Spread one teaspoon of olive oil across the surface of a baking tray and then add the dough to the pan. Stretch the dough so that it covers the whole pan.
- Bake for about 20 to 25 minutes, until the dough is golden brown. Allow it to cool for 10-15 minutes before enjoying.
