Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1 teaspoon dried rosemary (optional)
- Coarse sea salt for topping
Instructions
- In a large bowl, combine the gluten-free flour, salt, sugar, and instant yeast.
- Add warm water and olive oil to the dry ingredients and mix until a smooth dough forms.
- Cover the bowl with a damp cloth and let it rise in a warm place for about 30 minutes.
- Preheat the oven to 425°F (220°C).
- Grease a baking sheet with olive oil and spread the dough onto the sheet, pressing it out to your desired thickness.
- Use your fingers to create dimples in the dough, then drizzle with more olive oil and sprinkle with rosemary and coarse sea salt.
- Bake for 20-25 minutes or until golden brown.
- Let it cool slightly before slicing and serving.
Notes
For best results, use warm water (100°F to 110°F) to activate the yeast. Ensure the oil is generously applied to avoid sticking and promote crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg