Classic Gluten Free Focaccia
by Caren McSherry
This simple sheet pan bread is delicious and so easy to prepare. Do not be side lined by proofing yeast, so simple, give this a try. The best flour cup for cup is “Good Flour All-Purpose Baking Flour” the creation of 2 incredible local chefs dedicated to supporting great baking for gluten intolerant bakers.
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Ingredients:
- 1 teaspoon sugar
- 3/4 cup warm water
- 1 tablespoon dry yeast
- 4-5 cups “Good Flour All-Purpose Baking Flour”
- 1 3/4 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2-3 tablespoons olive oil for brushing the dough
- 1-2 tablespoons coarse sea salt
- 1 tablespoon cracked fresh pepper
- 3 tablespoons fresh rosemary, coarsely chopped
- 1 small jar of Castelvetrano green olives
Method:
1. Dissolve the sugar in the warm water, stir then add the yeast and let it rest until the mixture begins to bubble. Place 4 cups of the flour into your mixing bowl, fitted with a dough hook. If you don’t have a mixer place the flour in a large bowl and proceed in the same manner.
2. Add the water, oil, salt and proofed yeast, mix on low until the dough comes together. Add the remaining cup of flour a little at a time until it is smooth and elastic. Knead and laminate the dough, about two or three times. Place the dough in a lightly oiled bowl, cover and let rest for about 45 minutes or until doubled in size. Repeat this process one more time and rest for 30 minutes for this rise.
3. Punch down and turn the dough onto an oiled 1 inch rimmed cookie sheet, pushing the dough evenly into the corners, brush the top with olive oil, sprinkle with the coarse salt, pepper, green olives, and rosemary. Let the focaccia rise for 30 minutes, meanwhile preheat your oven to 425F, then bake for 25 minutes or until golden brown. The focaccia should fall out of the pan, cut into squares, and serve.
Copyright (c) Caren McSherry 2023
2. Add the water, oil, salt and proofed yeast, mix on low until the dough comes together. Add the remaining cup of flour a little at a time until it is smooth and elastic. Knead and laminate the dough, about two or three times. Place the dough in a lightly oiled bowl, cover and let rest for about 45 minutes or until doubled in size. Repeat this process one more time and rest for 30 minutes for this rise.
3. Punch down and turn the dough onto an oiled 1 inch rimmed cookie sheet, pushing the dough evenly into the corners, brush the top with olive oil, sprinkle with the coarse salt, pepper, green olives, and rosemary. Let the focaccia rise for 30 minutes, meanwhile preheat your oven to 425F, then bake for 25 minutes or until golden brown. The focaccia should fall out of the pan, cut into squares, and serve.
Copyright (c) Caren McSherry 2023
