Gluten Free Rosemary Focaccia

8-inch round cake pan; small bowl; medium bowl; whisk; spatula; toothpick or knife tip

10 minutes

35 minutes

Italian

Gluten Free, Rosemary, Focaccia, Italian

Main Course

Baking

Gluten Free

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2 tablespoons olive oil

1 teaspoon dried rosemary leaves

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

120g gluten free flour blend (such as Bob’s Red Mill)

2 teaspoons baking powder

3 tablespoons warm water

Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan with olive oil.

In a small bowl, mix together the olive oil, rosemary leaves, garlic powder, sea salt and black pepper. Set aside.

In a medium bowl, whisk together the gluten free flour blend and baking powder. Add the warm water and mix until combined. The dough should be slightly sticky but not too wet or dry.

Transfer the dough to the prepared cake pan and spread it out evenly with your hands or a spatula. Drizzle the olive oil mixture over top of the dough and spread it out evenly with your hands or a spatula.

Bake for 25 minutes or until golden brown on top and cooked through in the center when tested with a toothpick or knife tip inserted into the center of the focaccia bread. Allow to cool before slicing and serving warm or at room temperature. Enjoy!

Calories – 350 kcal, Fat – 8 g, Carbohydrates – 58 g, Protein – 7 g

This delicious gluten free Rosemary Focaccia is an easy way to enjoy a classic Italian dish without worrying about gluten! It takes just 10 minutes of preparation time before baking for 25 minutes in the oven for a golden brown focaccia that can be enjoyed warm or at room temperature!

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Italian cuisine is diverse, ranging from simple and rustic dishes to elegant and sophisticated cuisine.