The BEST Gluten Free Focaccia

I'm talking crusty outside, and an airy, fluffy inside. All homemade, too.

I'm always wildly jealous of people a) people who eat real bread and b) people who make focaccia on the Food Network or when I see it on Pinterest. People make art out of this, and I'm sitting here trying to figure out if it's even doable gluten free. And lemme tell you, it's very possible.

It's crusty. It's light and airy. It's got air bubbles NOT holes.

I've tested this recipe a ton of times and it absolutely works best in a cast-iron skillet. You can proof it in there as well as use it for a baking vessel. It's also worth noting that the longer you proof this bad boy, the more airy it gets.

My recipe for this is probably my most viewed Tik Tok with a whopping 2500 and change views (please sense the sarcasm here). If you want to make it 2501, you can watch it here.

GLUTEN FREE FOCACCIA

NOTE: If your dough looks a little watery, consider adding in another 1/2 C of flour.

NOTE #2: Cooking this in a cast iron skillet yields a much better result for a crusty outside. Let the bread proof in the skillet, make the holes, proof briefly again, and then raise the temp to 425 and cook for 30-40 min until golden brown.

Enjoy!!