Easy Homemade Gluten-Free Sun-Dried Tomato Focaccia Bread! ✨😋
Ingredients:
2 1/2 cups (360g) gluten-free all-purpose flour blend (must contain xanthan gum)
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon sugar or maple syrup
1 1/4 cups (300ml) warm water (around 110°F / 43°C)
1/4 cup (60ml) olive oil, plus more for coating and drizzling
1 teaspoon salt
1/3 cup (50g) oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon dried rosemary or oregano (or a mix)
Coarse sea salt for sprinkling
Directions:
1. In a large bowl, whisk together the gluten-free flour blend, instant yeast, sugar, and salt.
2. Add the warm water and 1/4 cup olive oil to the dry ingredients. Mix with a stand mixer fitted with a paddle attachment (or by hand with a sturdy spoon) until a sticky, wet dough forms. Gluten-free doughs are often more like thick batters. Mix for 2-3 minutes.
3. Generously oil a 9x13 inch baking pan. Scrape the sticky dough into the prepared pan.
4. Lightly oil your hands and spread the dough out evenly to fill the pan.
5. Cover the pan loosely with plastic wrap or a damp cloth. Let the dough rise in a warm place for about 1 hour, or until noticeably puffy (it might not double like wheat dough).
6. Preheat oven to 400°F (200°C).
7. Once risen, oil your fingertips and gently poke dimples all over the surface of the dough.
8. Drizzle the top generously with more olive oil. Sprinkle evenly with the chopped sun-dried tomatoes, dried herbs, and coarse sea salt.
9. Bake for 25-30 minutes, or until the focaccia is golden brown and cooked through (an internal temperature of about 200-210°F or 93-99°C).
10. Let the focaccia cool in the pan for 10-15 minutes before slicing and serving warm.
Recipe Information:
Preparation Time: 20 min | Cooking Time: 25-30 min | Total Time: Approx 1 hr 50 min (includes rising) | Calories per Serving: Approx 200 per slice | Number of Servings: 9 slices
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