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–+ servings

Gluten-Free Spring Equinox Herb Focaccia

Baking bread is a great way to celebrate seasonal holidays. And this gluten-free herb focaccia with edible flowers is the perfect recipe for the Spring Equinox.
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Course Bread
Servings 10

Ingredients
  

  • 1 ¼ cups lukewarm water
  • 4 tablespoon olive oil
  • 21 grams (1 tablespoon) honey
  • 13 grams (1 tablespoon) instant yeast
  • 255 grams (2 ¼ cups) gluten-free flour*
  • 1 ½ teaspoon baking powder
  • 1 ⅛ teaspoon salt

For topping

  • 2 tablespoons olive oil
  • 2-4 tablespoons dried or fresh herbs and flowers of your choice I chose rosemary, mint, basil, calendula, lavender, and edible flowers
  • Thinly sliced citrus pieces optional
  • 2 tablespoons crumbled goat cheese optional
  • 1 teaspoon flaky or coarse sea salt
  • 1 tablespoon raw honey optional

Instructions
 

  • In a small bowl, add the warm water, yeast, sugar, and olive oil. Stir to combine. Let the yeast mixture sit for about 5-10 minutes, or until the yeast is activated and the mixture looks foamy on top.
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, and baking powder. Pour the yeast mixture over the dry ingredients and mix on low speed for 5 minutes to fully saturate the flour. The dough will look more like a thick batter at this stage.
  • Cover the bowl with a clean dish towel and place it somewhere warm to rise for about 40 minutes or until it has doubled in size.
  • Preheat the oven to 375° F and line a quarter-size (9” x 13”) baking sheet with parchment paper. Drizzle a bit of olive oil on the parchment paper to help the bottom of the focaccia crisp up while baking.
  • Gently guide the dough/batter onto the prepared baking sheet. You want to deflate it as little as possible. Drizzle it with a tablespoon of olive oil and, using the tips of your fingers, gently press it into a rectangle or oval about ¾-inch thick. You want nice, deep indentations throughout so be firm but gentle. It’s all about balance on the equinox, right? .
  • Drizzle with the remaining tablespoon of olive oil and then sprinkle on the herbs and flowers you’ve chosen, pressing them into the dough lighty as needed so they adhere. Crumble the goat cheese evenly over the bread. Finish by sprinkling the sea salt.
  • Bake for 30-35 minutes until it’s a beautiful golden brown.
  • Remove from the oven and let cool for about 10 minutes. Drizzle with honey, slice, and enjoy.
  • It’s best eaten the day it’s made but it will store for a couple of days at room temperature in an airtight container.

Notes

I used Bob's Red Mill Gluten-free 1:1 Baking Flour.
Tried this recipe?Let us know how it was!