It’s so easy to make this wonderful gluten free focaccia bread! It’s light and airy with a crunchy top and bottom crust. It’s flavored with olive oil, rosemary, sea salt, and a light sprinkling of parmesan cheese. Wheat Free Bread | Wheat Free Diet | Wheat Free Breakfast | Wheat Free Snacks | Wheat Free | Wheat Free Recipes
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 1/2 recipe gluten free English muffin dough 1/4-1/2 cup extra virgin olive oil 1 tbsp chopped fresh rosemary 1/2 tsp sea salt 1 tbsp freshly grated Parmigiano Reggiano And so on.
Instructions:
Step one. Make dough as directly and let sit on counter, covered, for 6-8 hours. The dough may be refrigerated at this point until baking day, for up to 5 days.
After it, Pour about half the olive oil into the bottom of a 12-inch cast iron skillet (or cake pan). *See notes below.
After that, Dump dough on top of olive oil and add the rest of the olive oil on top. Using fingertips, dimple dough and gently spread it to the sides of the skillet/pan. Cover and let rise until doubled in size, about 1/2 to 1 hour.
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