Fluffy Gluten-Free Focaccia with Cassava Flour

Directions

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. In a large bowl, whisk together cassava flour and salt. Pour the activated yeast mixture into the dry ingredients and stir until a shaggy dough forms.

3. Transfer the dough to a lightly oiled surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

4. Punch down the risen dough and transfer it to a lightly oiled baking sheet. Gently stretch and shape the dough into a rectangle, leaving plenty of space between your fingers to create dimples.

5. Drizzle the focaccia with olive oil and use your fingertips to spread it evenly. Sprinkle with fresh rosemary and coarse sea salt.

6. Cover the focaccia with plastic wrap and let it rise for another 30 minutes.

7. Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the inside is cooked through.

8. Let the focaccia cool slightly before slicing and serving. Enjoy warm with your favorite dips, spreads, or on its own!