The time has arrived for people who are gluten intolerant, to finally be able to enjoy an amazing gluten free focaccia that tastes like regular focaccia. A very simple process and in under 2 1/2 hours, start to finish, you will be enjoying an amazing Gluten free focaccia. Quick and easy!! Enjoy :)
00:00 Focaccia
00:38 Making the dough
03:35 Mixing the dough
07:38 Prepping to proof
11:21 2 hours later
12:45 Into the oven
13:10 Out of the oven
14:46 First look
16:03 Focaccia taste test
17:50 Outro
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10 x 15 inch cookie sheet: amzn.to/44kpkFW
Gluten-Free Focaccia
Ingredients
• 500 grams (17.6 OZ) (3 3/4 - 4 CUPS) Caputo “Fioreglut” flour
• 10 grams (2 ½ tsp) instant or active dry yeast
• 475 grams (16.75 oz) warm water (80 deg. F) (about 20 seconds in microwave)
• 18 grams (2 ½ tsp) fine table salt (or fine sea salt)
• 25 grams (2 TBSP) extra virgin olive oil (EVOO)
• More salt (to taste) to add on top of focaccia.
• More extra virgin olive oil (EVOO) for drizzling
• Optional dried Oregano to add on top on focaccia.
Process
• Put flour in a bowl, add yeast, then add water. Mix to incorporate (can use a spatula to mix, if so, put a film of EVOO on the spatula, to prevent sticking)
• Add salt, and the EVOO and with your hands (put some EVOO on your hands first), squeeze/mix to incorporate all the EVOO and the salt. Once all absorbed/incorporated, continue to squeeze/mix the dough for 5 minutes (it will be very sticky and it will stick to your hands, but don’t worry, that’s normal 😊)
• In a 10-inch X 15-inch cookie sheet, drizzle a generous amount of EVOO, enough to generously coat the pan. Then add your dough.
• Again, put some EVOO on your hands and begin to spread the dough, by using your whole hand to flatten it out. It will fill the entire pan.
• Then with your fingertips, add “dimples” to your dough, by pressing your fingertips down into the dough. Start at the top and dimple all your way down. Cover the dough with a cloth, and let rise for 2 hours (After 1 1 /2 hours, you can now pre-heat your oven to 425 degrees F.)
• After 2 hours, remove cloth and drizzle EVOO all over the top of the dough, and gently brush all over (be generous with the EVOO). Sprinkle salt (to taste) all over on top, and then sprinkle with dried oregano on top as well (to taste)
• Place into preheated oven and bake at 425 degrees F. for 35 minutes.
• Remove from oven, let cool, then ENJOY!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
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Thank you!
12 июл 2024
