Pregnancy Friendly Gluten Free Focaccia
Total time2 hr 20 min
Prep time20 min
Cook time30 min
4.8(13)
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Learn more →Ingredients
9 servings
For the dough
- 1 ½ cups warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
- 1 tsp granulated sugar
- 2 cups gluten free flour blend
- ½ cup tapioca starch
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 1 ½ tsp fine salt
- 1 tsp baking powder
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup olive oil, plus more for the pan
- 1 tsp apple cider vinegar
For the topping
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, roughly chopped
- 1 tsp flaky sea salt
Instructions
- 1
Combine the warm water, yeast, and sugar in a small bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Whisk together the gluten free flour blend, tapioca starch, xanthan gum, fine salt, and baking powder in a large mixing bowl until evenly combined.
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