Gluten Free, Low FODMAP Rosemary Garlic Focaccia
Serves 12
120 mins prep
30 mins cook
150 mins total
0 servings
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In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes, then add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add rosemary, black pepper, and oregano. Knead another 5 minutes.
Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil.
Cover bowl with a kitchen towel and place in warm area to rise. I placed mine outside on the patio for about 1 1/2 hours during the day (it was around 80F outside). You may need more time if it is not quite as warm.
Dough will expand in size, though potentially not as much as it might if you were using bread flour.
After dough has risen, approx 1-2 hours, place in a parchment lined 8x8 baking pan and press down to fill pan.
Using your finger, make small indents along surface of focaccia. Brush with additional garlic infused olive oil and sprinkle with additional rosemary and sea salt.
Bake at 375F for 30 minutes or until crust is golden brown.
Serve fresh from the oven with garlic infused olive oil or balsamic vinegar for dipping!
