Description
This gluten-free focaccia recipe hits all the high notes of freshly baked bread without the extensive time commitment. Leavened with baking powder instead of yeast, this gluten-free rosemary and olive oil focaccia is fluffy, fragrant and ready in under an hour.
Ingredients
Units
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- 2.25 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp fresh rosemary
- 1.5 cups low-fat milk
- 3 tbsp extra virgin olive oil
- 3 eggs separated into white and yolks
Instructions
- Preheat the oven to 350F/180C. Line a 8 x 8 inch (20cm x 20cm) baking dish with parchment paper.
- Roughly chop the rosemary.
- Crack the eggs and separate into whites and yolks.
- Combine the flour, baking powder, salt and 2 tsp of fresh rosemary in a large mixing bowl. Stir until well-mixed.
- Take out a separate large mixing bowl and add the egg yolks, milk, and olive oil. Beat the wet ingredients with an electric mixer on low-speed until bubbly. Alternatively, you can beat the wet ingredients by hand with a whisk.
- Add the egg yolk-milk-olive oil mixture to the dry ingredients. Stir until smooth.
- Pour the egg whites into a medium mixing bowl. Beat with an electric mixer on low-medium speed (or a whisk) to form medium peaks (the egg white mixture should hold it’s shape but doesn’t need to be stiff).
- Gently fold the egg whites into the focaccia batter until just combined. Be careful not to over mix – the air in the egg whites help make the bread fluffy without yeast.
- Pour the focaccia batter into the lined baking dish and sprinkle with the remaining chopped rosemary. Insert the baking dish into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 187.53 kcal
- Sugar: 3.26 g
- Sodium: 221.44 mg
- Fat: 7.36 g
- Saturated Fat: 1.33 g
- Trans Fat: 0.01 g
- Carbohydrates: 26.51 g
- Fiber: 3.29 g
- Protein: 6.44 g
- Cholesterol: 55.35 mg