The Best Gluten-Free Focaccia Bread

INGREDIENTS

• 2 1/4 cups 1-to-1 gluten-free baking flour
• 4 teaspoons gluten-free baking powder
• 1 teaspoon sugar
• 2 (.025 oz) packets quick rise instant yeast
• 1 teaspoon salt
• 1 1/2 cup warm (not hot) water
• 1 teaspoon apple cider vinegar
• 1/2 cup virgin olive oil, plus more for greasing and serving
• 2 stems fresh rosemary, divided
• 1 teaspoon garlic powder
• flaky sea salt for garnish
• red chili flakes (optional)
• 6 capers

PREPARATION

1. In large bowl combine flour, baking powder, sugar, and yeast using electric mixer. Add water and vinegar and mix for 1 minute. Let stand for 1 minute.
2. Add 1/2 cup olive oil and blend again. Cover bowl and place in warm area to rise, in oven on proof setting or on stovetop with oven set to lowest setting. Allow to rise for 30 minutes.
3. Preheat oven to 375˚F. Pour dough into a 9”x13” rimmed pan generously greased with olive oil. Press dough into corners using fingers or back of spoon.
4. Remove leaves from 1 stem of rosemary. Chop finely. Top focaccia with chopped rosemary, garlic powder, and sea salt.
5. Bake for 30-35 minutes or until bread is golden brown all over top. 10 minutes into baking use a chopstick or spoon handle to dock the bread.
6. Pour some olive oil into a shallow dish for dipping and add remaining rosemary and a sprinkle of salt, pepper, and chili flakes. Add capers to oil as well.
7. Allow bread to cool off before cutting into squares. Serve with rosemary oil to dip in.