Focaccia GF
Bread
Serving size: 8-12
Prep time: 12 hours 30 mins
Cook time: 30 mins
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Ingredients
- Brown rice flour 5.5 oz (1 cup)
- Millet flour 5 oz (1 cup)
- Tapioca flour 16.9 oz (3 3/4 cups)
- Instant yeast 2 Tbl (1 pack)
- Baking powder 2 Tbl
- Xantham gum 1 1/2 tsp
- Fruit pectin 1 Tbl
- Brown sugar 2.5 oz (1/2 cup)
- Kosher salt 1 1/2 tsp
- Warm water 2 1/2 cups
- Olive oil 1/2 cup (plus more to drizzle)
- Egg whites 4 large
- Apple cider vinegar 1 tsp
- Maldon salt (or coarse sea salt) 1 Tbl (to taste)
- Rosemary, diced
Directions
- 1- grease a 9x12 cake pan (2inch sides) or 2 XL baking pans (it will rise a ton so beware it spilling over sides)
- 2- In a stand mixers bowl whisk first 7 dry ingredients. In a Separate bowl whisk next 6 wets/drys. Then start mixer (with a paddle) and pour wets into drys. Mix on high for 5 minutes, until smooth and shiny. (Optional: add diced rosemary into batter)
- 3- Transfer the dough into prepared pan and spread evenly (wet hands). Drizzle 1-2 Tbl olive oil on top and spread across the dough. Cover with plastic wrap and proof at room temp for 20 minutes. Then refrigerate overnight.
- 4- Before baking, remove plastic wrap, sprinkle with rosemary, drizzle 1-2 Tbl olives oil and “dimple” the dough by poking your fingers straight down about half way thru the dough.
- 5- Sprinkle with maldon salt and bake in preheated 350deg oven until golden brown, 25-30 minutes (can broil at end to get the bread nice and golden, 190deg internal temp). Cool before slicing.
Notes
- Can be sliced to make bread for a sandwich.
