gluten free & vegan focaccia

A delicious and simple bread recipe perfect for anyone following a dairy-free or gluten-free diet. This bread is light, fluffy, and bursting with fresh rosemary flavor. Here’s how to make it!

Ingredients:

• 2.5 cups gluten-free flour

• 1 packet rapid-rise yeast

• 1 tbsp honey

• 1.5 cups warm water (about 110°F)

• 2 tsp baking powder

• 2 tbsp olive oil (plus extra for topping)

• Pinch of flaky sea salt (for topping)

• Fresh rosemary (for topping)

Instructions:

1. Prepare Dry Ingredients
   In a large mixing bowl, whisk together the gluten-free flour, baking powder, and a pinch of flaky sea salt. Set aside.

2. Activate the Yeast
   In a small bowl, combine the yeast with the honey and warm water. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly.

3. Mix the Dough
   Pour the foamy yeast mixture into the dry ingredients. Add 1 tablespoon of olive oil. Stir until a dough begins to form. The dough will be slightly sticky, but that’s okay!

4. Let the Dough Rise
   Form the dough into a ball and place it in a lightly oiled bowl. Cover with a dish towel and let it sit in a warm place for at least 30 minutes, or until it has doubled in size.

5. Shape and Top the Dough
   Once the dough has risen, preheat your oven to 400°F (200°C). Turn the dough out onto a baking sheet and gently spread it into a rustic oval or round shape. Use your fingers to lightly poke holes all over the surface. Drizzle with a bit more olive oil, sprinkle with flaky sea salt, and top with fresh rosemary (and any additional toppings you like, such as garlic or sea salt).

6. Bake to Perfection
   Bake the bread in the preheated oven for 30-35 minutes, or until it is lightly golden and cooked through. The bread should sound hollow when tapped on the bottom.

7. Enjoy!
   Let the bread cool slightly before slicing and serving. Perfect for dipping in olive oil or enjoying with your favorite spread!