Artisan Focaccia
Italian-style flatbread with rosemary, olive oil, and cherry tomatoes. Crispy edges, soft center. AI-validated for consistent results.
Ingredients
Generous olive oil is key - it creates the signature crispy bottom and edges. Don't be shy with the dimpling!
Scientific Process
Bloom the Yeast
Mix warm water, sugar, and yeast. Let sit 5 minutes until foamy and active.
Make the Dough
Combine flour, xanthan gum, and salt. Add yeast mixture and 60ml olive oil. Mix until smooth dough forms.
Prepare the Pan
Pour remaining olive oil into a 9x13-inch baking pan. Spread to coat bottom and sides generously.
Spread the Dough
Transfer dough to oiled pan. Using oiled fingers, spread and press dough to fill the pan evenly.
Create Dimples
Using your fingertips, press deep dimples all over the dough surface. Drizzle with more olive oil.
Add Toppings
Press rosemary sprigs and halved cherry tomatoes into the dimples. Sprinkle with flaky sea salt.
Final Rise
Cover loosely with plastic wrap. Let rise in warm spot for 45 minutes until puffy.
Bake Until Golden
Bake at 425°F (220°C) for 20-25 minutes until golden brown and crispy on edges.
Finish & Serve
Drizzle with extra olive oil while warm. Cut into squares and serve immediately for best texture.
