Ingredients
- 3 cups gluten-free flour blend
- 1 cup tapioca flour or potato starch
- 2 teaspoons active dry yeast
- 1 ½ cups warm water
- 4 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon coarse sea salt (for topping)
- 1 tablespoon fresh or dried rosemary
- 1 tablespoon fresh or dried thyme
Instructions
- In a mixing bowl, combine active dry yeast with warm water and let it sit for about 5-10 minutes until frothy.
- In a separate bowl, whisk together gluten-free flour, tapioca flour, and a pinch of salt.
- Pour the frothy yeast mixture into the dry ingredients. Add olive oil and mix until a sticky dough forms.
- Cover with a kitchen towel and let it rise in a warm place for about an hour.
- Drizzle olive oil on a baking tray to prevent sticking.
- Transfer the dough onto the tray and gently press it into a rectangle.
- Cover and let it rise for another 30-40 minutes.
- Preheat your oven to 425°F (220°C).
- Create dimples in the dough, drizzle with olive oil, and sprinkle with sea salt and herbs.
- Bake for 25-30 minutes or until golden brown.
- Remove from the oven and let cool before slicing.
Notes
For variations, experiment with toppings like caramelized onions or olives. Store leftovers wrapped tightly for 2-3 days or freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free