Gluten-Free Focaccia with Rosemary
This chewy and crunchy bread would also make an outstanding deep-dish pizza crust.
Serves: 16Hands-on: 15 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1½ cups brown rice flour
- ½ cup sorghum flour
- 2 cups arrowroot starch
- ⅔ cup blanched almond flour
- 1 Tbsp. xanthan gum
- 2 tsp. instant yeast
- 1 tsp. salt
- 1½ cups water, heated to 110°F
- 3 Tbsp. plus 2 tsp. olive oil, divided
- 4 large egg whites, room temperature
- 3 small sprigs fresh rosemary, roughly chopped
- 1 Tbsp. coarse salt
- Line a baking sheet with parchment paper and grease with non-stick cooking spray.
- In a large bowl, whisk together brown rice flour, sorghum flour, arrowroot starch, almond flour, xanthan gum, yeast, and salt.
- In a medium bowl whisk together water, 3 tablespoons olive oil, and egg whites. Pour wet ingredients into dry ingredients and stir together thoroughly into a stiff dough. Continue to mix as much as you can (it is a very stiff dough) for an additional 3–4 minutes.
- Tip dough onto prepared baking sheet, drizzle with a teaspoon of olive oil, and spread dough into a large oval. Cover lightly with plastic wrap and let rise in a warm place for about 35 minutes.
- Preheat oven to 400°F. Gently poke the dough all over with your fingers so small wells appear in the dough. Drizzle with the remaining teaspoon of olive oil and sprinkle all over with rosemary and coarse salt.
- Bake for 15–20 minutes until focaccia is golden-brown and crispy. Allow to cool for 10 minutes before serving.