This gluten-free focaccia bread is light, fluffy, and topped with aromatic garlic and fresh rosemary. It bakes to a perfect golden brown and is finished with flaky sea salt for a delightful treat that will leave no leftovers.
1: Combine flour, water, and yeast in the bowl of a stand mixer.
2: Mix on the lowest level until flour is incorporated, then increase to medium speed and mix for two minutes.
3: Turn off mixer, oil spatula and scrape down the sides of the bowl. Add in salt, then mix on medium for three minutes.
4: Repeat scraping down the sides of the bowl and add in olive oil. Mix on medium speed for five minutes.
5: Drizzle a generous amount of olive oil in a 9x9 baking dish, making sure to coat all sides and corners to prevent sticking.
6: Turn dough out into baking dish, then spread and smooth into a flat layer with oiled hands.
7: Cover and allow dough to rise until doubled in size, about 1-2 hours depending on the temperature of your home.
8: Preheat oven to 425°F.
9: Drizzle the top of the dough with olive oil, then lightly dimple the bread with your fingertips.
10: Place garlic, onion, and rosemary around the top of the bread, being careful not to press it down too far as it will depress as it bakes.
11: Sprinkle with flaky sea salt, then bake for 45-55 minutes until the top is golden brown and crispy.
12: Remove from oven and brush with more olive oil for a shiny finish.
