Rosemary Focaccia Bread
Ingredients:
2 cups warm water (about 110°F)
2 teaspoons maple syrup
1 package active-dry yeast
325 g cups gluten-free baking flour (if not GF use all purpose flour)
1/4 cup extra virgin olive oil, plus more for drizzling
1 tsp baking powder
2 teaspoons flaky sea salt, plus extra for sprinkling*
2 sprigs fresh rosemary
Instructions:
Proof the yeast. Add warm water and maple syrup to a bowl, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Knead the dough. To the bowl with yeast mixture add flour, baking powder, olive oil and salt. Mix dough well for 5 minutes.
Dough rise. Let dough rise in bowl for 20-30 minutes.
Prepare the dough. Preheat oven to 400°F. Carefully transfer the sticky dough to a large parchment-covered baking sheet. Add olive oil to your hands and carefully press the dough out until it is about 1 inch in thickness. Sprinkle the focaccia with a little salt.
Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
