Sarah’s Foccacia
{ Gluten-Reduced }


1 cup warm water
1/4 cup olive oil
1 tsp kosher salt
1 clove garlic, minced
2 tsp dried herbs de provence
2 tsp sugar
1 tsp rapid rise gluten-free yeast (like Bakipan)
2 cups white spelt flour
1 cup brown rice flour

When baking: sea salt, olive oil, grated parmesan cheese


In a large bowl, mix first 9 ingredients in order. Stir and then quickly knead a few times to mix thoroughly.

Cover the bowl with plastic wrap and refrigerate overnight.

The next day, bring the dough to room temperature. This may take about one hour.

Preheat the oven to 400 F.

Gently press the dough into a 9” x 13” inch baking dish. Make some dimples in the bread with your fingers and drizzle some more olive oil over the top. Sprinkle some toppings on your bread at this point if you’d like. I sprinkled some sea salt over mine, but you can add herbs or cheese too. (Next time I’ll try adding some fresh rosemary at this point).

Bake for 20-25 minutes, check after 15, to keep the foccacia from overbaking and drying out.