• 7 Tablespoons gf Oats, ground fine (a bit less than 1/2 cup)
• 1/4 cup brown rice flour
• 4.5 Tablespoons potato starch
• 1.5 Tablespoons tapioca starch
• 1/4 cup warm water
• 2 Tablespoons non-dairy Yogurt (e.g., plain coconut milk yogurt)
• 2 Tablespoons Extra virgin olive oil (EVOO)
• 1 teaspoon active dry yeast
• 1 teaspoon raw sugar
• 1/3 teaspoon salt
• 1/2 teaspoon minced garlic (roasted or raw)
• 1/4 teaspoon dried basil or rosemary

For the Topping

• 1-2 teaspoons EVOO
• 1/4 teaspoon herbs of choice (e.g., fresh basil, rosemary, thyme)
• Thin zucchini slices (optional)
• Granulated salt, sea salt, or kosher salt
• Freshly ground black pepper (optional)

1. In a medium bowl, combine the warm water, active dry yeast, and raw sugar. Stir gently until well mixed. Let this mixture sit for about 10 minutes, or until it becomes frothy and bubbly, indicating the yeast is active.
2. In a separate large bowl, whisk together all the dry ingredients: ground gluten-free oats, brown rice flour, potato starch, tapioca starch, salt, minced garlic, and dried basil or rosemary. Ensure everything is thoroughly combined to prevent pockets of unmixed ingredients.
3. Pour the yeast mixture into the bowl with the dry ingredients. Add the non-dairy yogurt and 2 tablespoons of extra virgin olive oil. Mix vigorously for about 2 minutes, until a slightly stiff, thick batter-like dough forms. The consistency should be somewhere between a thick cake batter and a very soft bread dough – it will be sticky.
4. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot (like a slightly warm oven, or near a sunny window) and let the dough rise for approximately 1.5 hours, or until it has visibly doubled in size.
5. After the first rise, gently stir the dough with a spoon. If the mixture appears too wet or loose, add a teaspoon or two of ground oat flour, mixing until it reaches a sticky but manageable consistency. The dough should not be runny like a thin cake batter, nor as firm as traditional bread dough.
6. Line your baking pan (a 9×13 inch pan or a round 9-inch pan works well) with parchment paper. Lightly oil your hands, then carefully transfer the sticky dough onto the prepared pan. Gently pat it down and spread it evenly to your desired thickness. For a classic focaccia, aim for about 1 inch thick.
7. Cover the pan again and let the dough rise for a second time in a warm place for 35-40 minutes. This second rise contributes to a lighter, airier texture.
8. Preheat your oven to 390°F (200°C).
9. Once the dough has risen for the second time, lightly make dimples on the surface using an oiled finger. Be gentle, as the dough is sticky and too much pressure can cause it to collapse. Just a few shallow dents are perfect.
10. Drizzle 1-2 teaspoons of extra virgin olive oil over the dimples and the entire surface of the focaccia. Sprinkle with your chosen dried herbs (like more basil or rosemary), a pinch of black pepper, and granulated salt (sea salt or kosher salt works wonderfully). Arrange the thin zucchini slices artfully on top, if using.
11. Lightly spray the top of the focaccia with water. This helps create a crispy crust. Cover the pan loosely with aluminum foil, making sure to poke 1 or 2 small holes in the foil to allow excess steam to escape during baking.
12. *(Pro Tip: If using a thin metal bread pan, consider doubling up with another pan underneath or using a ceramic/stoneware dish to prevent the bottom crust from browning too quickly.)*
13. Bake the covered focaccia in the preheated oven at 390°F (200°C) for 20 minutes.
14. After 20 minutes, carefully remove the aluminum foil. If you doubled up pans, remove the extra pan. Rotate the bread in the oven for even baking.
15. Continue to bake for another 12-15 minutes, or until the focaccia achieves a beautiful golden-brown crust. Keep an eye on it to prevent over-browning.
16. Carefully remove the bread from the oven and let it cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
17. This focaccia is best served warm, either fresh from the oven or gently reheated. You can warm it in the oven for a few minutes or in a toaster for individual slices.

Nutritional values provided are based on one of four servings. For best results, use fresh, high-quality ingredients.

This focaccia can be stored at room temperature in an airtight container for up to 2-3 days. For longer storage, freeze individual slices and reheat as needed.

Nutrition