Gluten-Free Focaccia (with Caputo Fioreglut Flour)

Описание: With some decent olive oil and a pricey-but-worth-it gluten-free flour blend—the iconic Caputo Fioreglut—you can make gluten-free focaccia legit enough to fool your friends. Recipe below! If you make this one, let me know what you think in the comments.

00:00 INTRO
01:51 INGREDIENTS
05:16 STEP 1. MIX THE DRY INGREDIENTS
06:05 STEP 2. MIX IN THE WATER
06:48 STEP 3. MIX IN THE OLIVE OIL
07:21 STEP 4. REFRIGERATE FOR 30 MIN
07:41 STEP 5. PRESS DOUGH INTO PAN
09:14 STEP 6. PROOF FOR 1 HR
09:49 STEP 7. ADD TOPPINGS (OPTIONAL)
09:59 STEP 8. PROOF FOR 30 MIN
10:27 STEP 9. BAKE FOR 14–18 MIN
10:45 STEP 10. COOL FOR 15 MIN
11:15 THE FINISHED FOCACCIA

RECIPE (adapted from Caputo’s Gluten-Free Focaccia)
Makes one 10x14 loaf of focaccia
500g Caputo Fioreglut Gluten-Free Flour
10g instant yeast
12g salt
5g baking soda
400g warm water
20g olive oil (plus more for the pan)
Flaky salt for topping

1. Add flour, yeast, baking soda, and salt to the bowl of a stand mixer and mix thoroughly.
2. With your dough hook or paddle attachment and the mixer on low, slowly add the warm water and let mix for 2 minutes, scraping the sides and bottom of the mixer bowl halfway thru.
3. Add olive oil and mix for another 4 minutes, again scraping the sides and bottom halfway through.
4. When the dough is fully mixed and smooth like batter, cover with plastic and refrigerate for at least 30 minutes.
5. Pour a few tablespoons of oil into a 10x14 sheet pan and spread it around with your hand, making sure to get up the sides. Dump all the dough out into the pan and flip/rotate to coat in oil, pouring a few more tablespoons of oil on top if needed. With your hands, press and spread the dough evenly across the pan.
6. Cover with plastic and place in a warm spot to proof for ~60 minutes.
7. Preheat your oven as high as it will go, 500–550°F. If you have a baking stone or steel, put that in there on the bottom rack.
8. After 60 minutes, add any toppings you like, such as cheese, herbs, olives, meats, etc. Re-cover and proof for another ~30 minutes.
9. Sprinkle flaky sea salt on top, and put the proofed focaccia pan into the oven directly onto the baking steel, and bake for 14–18 minutes.
10. Cool for 15 minutes out of the pan on a baking rack, and serve warm.