Ingredients
Scale
- 3¼ cups (455 g) Kim’s gluten free BREAD flour blend
- 1 tbsp plus 1 tsp (29 g) granulated sugar
- 2 tsp kosher salt
- 2 tsp rapid rise (instant) yeast
- 2½ cups (600 ml) milk, warmed to about 105–110°F (use plant milk to make vegan)
- 4 tbsp butter, melted (or vegan butter)
- about ¼ cup extra virgin olive oil, plus extra for the pan and drizzling
- 2 tbsp chopped fresh rosemary
- 1 tsp sea salt, for sprinkling
- 2 tbsp freshly grated Parmigiano Reggiano (omit or use vegan parm to make vegan)
- cracked black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking pan with olive oil or line with parchment.
- Whisk the gluten-free flour blend, granulated sugar, kosher salt, and instant yeast together in a large bowl.
- Warm the milk until it registers 105–110°F. Stir in the melted butter.
- Pour the milk mixture into the dry ingredients and mix with a sturdy spoon or paddle attachment until the batter is smooth and thick.
- Drizzle about 2 tablespoons of olive oil into the prepared pan and spread so the bottom is coated. Scrape the dough into the pan and use an oiled spatula or wet fingers to spread it evenly.
- Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm place for 30–45 minutes, until slightly puffy.
- Drizzle another 1–2 tablespoons of olive oil over the dough. Use oiled fingertips to press deep dimples across the surface of the focaccia.
- Sprinkle the chopped rosemary, grated Parmigiano Reggiano, sea salt, and cracked black pepper evenly over the dough.
- Bake in the preheated oven for 25–35 minutes, until the top is golden and the edges pull slightly from the pan.
- Remove from the oven and brush with a little more olive oil. Let cool in the pan for 10 minutes, then transfer to a rack or cut into squares and serve warm.
Notes
Store cooled focaccia in an airtight container for up to 3–4 days, or freeze for up to 2 months. Reheat in a 350°F oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free