Focaccia (GF)

Ingredients

To Activate Yeast

  • 250 grams water
  • 5 grams Active Dry Yeast:
  • pinch of sugar

For the Gluten Free No Knead Focaccia

  • 280 grams Caputo Fioreglut Flour
  • 12 grams granulated white sugar
  • 1 teaspoon (4 grams) kosher salt
  • 12 grams oil such as high quality olive oil
  • Additional oil for greasing the bowl and the baking dish

Rosemary and Garlic Topping

  • leaves from 1 spring of fresh rosemary, roughly chopped)
  • 2 cloves of garlic, finely chopped or grated
  • flaky sea salt
  • fresh grated black pepper

Instructions

How to make Gluten Free No Knead Focaccia Dough

  1. Warm your 250 grams of water in a small bowl to 110-114F
  2. Add active dry yeast and pinch of sugar and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.
  3. In a medium-sized bowl combine your gluten free flour, sugar, and salt.
  4. Once your yeast is activated, add the yeast/water mixture and oil to your dry ingredients, and with a spoon or spatula combine everything. Your dough will be wet and slightly lumpy-looking.
  5. Allow the shaggy-looking dough to rest for 5 minutes in the bowl. In the meantime measure out 10 grams of oil and add it to the bottom of your second bowl.
  6. Transfer your gluten free focaccia dough from the first bowl to the oiled bowl. Drizzle some additional oil on top (around 5 grams). This seems like a lot of oil but the dough will soak up most of this oil which will give the focaccia its traditional crust and flavor.
  7. Cover the bowl with plastic wrap and place it in the refrigerator for at least 8hrs (up to 48hrs). During this time the dough will slowly rise which will improve texture and flavor. This step is crucial and should not be skipped!


How to bake Gluten Free No Knead Focaccia

Before the focaccia can be baked, it needs to rise a second time at room temperature. Please plan accordingly since it can take anywhere from 1hr to 1.5hrs depending on how warm your apartment is.

  1. Gently oil the bottom of an 8×8 pan with some oil. Transfer the dough to the pan and gently stretch it out to fit it into the pan. Cover the pan with a clean towel and allow for it to rise in a warm space until it has doubled in size.
  2. Once your focaccia is getting close to being fully proofed (yes, you are allowed to take a peek at it after an hour), you can prepare the toppings.
  3. Finely chop or grate 2 cloves of garlic and combine them with 2 tablespoons of oil. Remove some fresh rosemary from its stem and give it a rough chop. Set aside.
  4. When you get ready to bake your focaccia, make sure to fully preheat your oven to 425F
  5. Use your fingers to ‘dimple’ the bread. Be careful not to press out a lot of the air pockets that have developed during proofing. Don’t be afraid to press your fingers almost to the bottom of the pan.
  6. Once your bread has been dimpled, spoon some of the garlic oil over it and distribute evenly. Top with chopped rosemary, flaky salt, and fresh pepper.
  7. Bake your gluten free no-knead focaccia for 25-28 minutes at 425F
  8. You know your focaccia is ready when it is golden brown, smells like heaven, and pulls away from the sides. (If you want to check it’s internal temperature – it should be above 205F)
  9. Once your focaccia has cooled for 5 minutes in the pan, remove it from the pan and allow it to cool on a wire rack completely. Or just take a bread knife and cut right into it. ENJOY!
  10. Store any leftovers at room temperature for up to 2 days. Freeze if needed.