This gluten free focaccia was one of my favorites to make during the beginning of quarantine – like so many others, I was on quite the bread-making kick! It took me awhile to figure out the right ratio of dry vs. liquid ingredients so it didn’t come out too mushy or not fully cooked, but I can confidently say that this recipe is a winner! The gluten free focaccia great without toppings, but tastes really amazing topped with kalamata olives and caramelized onions.

Prep Time: 70 minutes Bake Time: 25-30 minutes

Ingredients:

• 2 1/4 cup gluten free 1:1 flour
• 2 tsp baking powder
• 1 1/2 cup warm water
• 1 tbsp honey
• 1 package or 2 1/4 tsp yeast
• 1 tsp salt
• 4 tbsp olive oil

Instructions:

•  Mix together flour, salt and baking powder
• In a separate bowl, pour in warm water and then add in yeast, honey, and 2 tbsp olive oil. stir to combine, then let sit for 5 minutes until it bubbles a little at the top
• Pour the wet mixture over the dry mixture and stir to combine
• Cover with a towel and let rise in a warm place for 1 hour, then preheat oven to 400F
• Place a baking mat on a baking sheet and then drizzle with olive oil
• Pour batter onto baking sheet and push out to the corners, until the dough is about 3/4 an inch thick
• Sprinkle on seasonings on top: salt, pepper, parmesan, rosemary/herbs de provence seasoning, olives, caramelized onions, etc. and bake for 25-30 mins
• For a tasty dipping sauce: combine olive oil, rosemary, garlic powder, red pepper flakes, dried oregano and parmesan, creating a thick consistency