Gluten-Free Cheese Focaccia
Savor the irresistible aroma and flavor of Gluten-Free Cheese Focaccia, a perfect blend of chewy, golden dough and rich, gooey cheese. Crafted with gluten-free all-purpose flour and xanthan gum, this recipe ensures a soft, tender texture while staying kind to gluten-sensitive diets. The focaccia is elevated with a blend of mozzarella and Parmesan cheese, offering a decadent topping that melts into every dimpled surface. Fresh rosemary and coarse sea salt add optional bursts of earthy and savory notes, making each bite a delight. Quick to prep and ready in under an hour, this crowd-pleasing recipe is ideal for everything from casual snacks to elegant side dishes. Perfect for gluten-free baking enthusiasts, this homemade focaccia will become your go-to recipe for entertaining and indulgence!
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Recipe Information
Ingredients
- 300 grams Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 7 grams Instant Yeast
- 1 tablespoon Granulated Sugar
- 350 milliliters Warm Water (about 110°F/43°C)
- 60 milliliters Olive Oil
- 1 teaspoon Salt
- 150 grams Shredded Mozzarella Cheese
- 50 grams Grated Parmesan Cheese
- 1 tablespoon Fresh Rosemary (optional)
- 0.5 teaspoon Coarse Sea Salt (for topping)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, and sugar. Whisk well to ensure even distribution of ingredients.
Slowly add the warm water and olive oil to the dry ingredients. Stir with a spatula until a sticky dough forms.
Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Preheat your oven to 220°C (425°F).
Once the dough has risen, line a baking sheet with parchment paper and lightly grease it with olive oil.
Transfer the dough onto the prepared baking sheet. With wet hands, gently spread and press the dough into a rectangle about 1-inch thick.
Use your fingertips to create dimples all over the surface of the dough. This will give it the characteristic focaccia texture.
Evenly sprinkle shredded mozzarella and grated parmesan over the surface of the dough. Add fresh rosemary and coarse sea salt if using.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cheese is bubbly and slightly browned.
Remove from the oven and allow to cool slightly on a wire rack before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 13.4 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1656 mg | 127% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
