Gluten Free Focaccia Bread Recipes
Recipe From epicurious.com
Provided by Shauna James Ahern
Categories Bread Potato Vegetable Bake Vegetarian Wheat/Gluten-Free Root Vegetable Advance Prep Required
Yield Serves 8
Number Of Ingredients 14
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- In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in the milk and butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. You can use it immediately after rising, or refrigerate the dough for up to 7 days.
- Pour about 2-3 tbsp of the olive oil into the bottom of a 12-inch cast iron skillet* (See notes below)
- Dump half the dough** on top of the olive oil and add about 2-3 tbsp more on top of the dough. Using your fingertips, dimple the dough and gently spread it to the sides of the skillet/pan. Cover and let rise until a little larger in size, about 1/2 an hour. (It won't be doubled in size).
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- In a smaller bowl combine warm water with year, sugar, and olive oil. Stir to combine, then let it bloom by setting it aside to rest for 3-5 minutes. (It should start to look foamy on top)
- Pour the water/yeast mixture over the dry ingredients and stir to combine. Note that your dough should look more like a batter. Kneading is not required here.
- Cover the bowl with plastic wrap or a clean dish towel and set it to rise in a warm place for about 40min.
THE BEST GLUTEN FREE FOCACCIA BREAD - (VEGAN, DAIRY FREE, …
Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to …
- Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
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