Gluten-Free Focaccia

Ingredients

• 3½ cups King Arthur Gluten-Free Measure for Measure Flour
• 2¼ tsp instant yeast*
• 1½ tsp salt (plus extra for sprinkling)
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 6 tbsp olive oil (divided (3 tbsp for dough, 3 tbsp for pan/topping))
• 1⅔ cups warm water ((about 100-110°F/38–43°C)**)
• 1 tbsp fresh rosemary (chopped)

Steps

1. 1

   Gather and measure all ingredients and Preheat the oven to 200°F (93°C) or the lowest proofing setting. Once it reaches 100°F (38°C), turn off.

2. 2

   In a large bowl, combine flour, yeast, and salt.***

3. 3

   In a separate bowl, stir the honey into the warm water until dissolved.

4. 4

   Pour the water mixture into the dry ingredients. Add 3 tbsp olive oil and the apple cider vinegar. Mix on low with a stand mixer (paddle attachment) for 3-4 minutes until a thick, sticky dough forms.

5. 5

   Cover the bowl with plastic wrap and a kitchen towel. Place in the warm oven for 30 minutes to rise. The dough should look slightly puffed.****

6. 6

   Grease a baking sheet with 3 tbsp olive oil. Scoop dough onto the sheet and gently shape into an 8x10-inch rectangle, about 1 inch thick.

7. 7

   Press dimples into the dough with your fingertips. Drizzle a little extra olive oil on top if desired, then sprinkle rosemary and a pinch of kosher salt.*****

8. 8

   Bake on the top rack at 400°F (204°C) for 20 minutes.

9. 9

   Broil for 30-60 seconds for extra color, watching closely to prevent burning. Let cool completely before cutting to allow the crumb to set.