Gluten-Free Pecan Focaccia Bread Recipe
A delicious and easy recipe for gluten-free focaccia bread topped with pecans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup chopped pecans
- 1 teaspoon rosemary (optional)
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 dough forms.
- Let the dough rise in a warm place for about 30 minutes.
- Preheat the oven to 400°F (200°C).
- Grease a baking sheet and spread the dough onto it, creating dimples with your fingers.
- Sprinkle chopped pecans and rosemary on top.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Discover my list of kitchen tools I always use.
Notes
- For a more intense flavor, let the dough rise longer.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg