Adapted from glutenfreeaustrian.com
- 250 grams warm water(110-114-F)
- 5 grams Active Dry Yeast
- 280 grams Caputo Fioreglut Flour
- 12 grams granulated sugar
- 1 teaspoon (4 grams) kosher salt
- 12 grams 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 garlic cloves, finely chopped
- Flaky sea salt
- Fresh cracked black pepper
- In a small bowl, add warm water, active dry yeast, and a pinch of sugar; allow to sit for 10 minutes. The mixture should become frothy.
- In a medium-sized bowl, combine flour, sugar, and salt.
- Once the yeast is activated, add the yeast/water mixture and oil to the dry ingredients. Mix with a spoon or spatula and set aside.
- Add 10 grams of oil to the bottom of a second bowl. Transfer dough from the first bowl to the oiled bowl. Drizzle additional oil on top (aproximately 5 grams).
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 8hrs (up to 48hrs).
| Baking Grease the bottom of an 8×8 inch baking pan with olive oil. Remove the focaccia from the refrigerator and transfer to baking pan. Gently stretch the dough to cover the bottom of the pan. Cover the pan with a towel and allow for it to rise in a warm space until it has doubled in size. Once the focaccia is getting close to being fully proofed, pre-heat oven to 425-F and prepare the toppings: Finely chop 2 cloves of garlic and 1-2 teaspoons rosemary. Combine with 2 tablespoons of oil. Use your fingers to gently “dimple” the dough, being careful not to overly press out the air pockets. Don’t be afraid to press your fingers almost to the bottom of the pan. Spoon the garlic oil over the dough and distribute evenly. Top with chopped rosemary, flaky salt, and fresh pepper. Bake for 20-28 minutes, or until an internal thermometer reaches 205-F. Remove from oven and tip the bread onto a cooling rack. Allow to cool at least 15 minutes. Freeze any unused portion for best results. |
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