Gluten-Free Focaccia
, 2 h 10 min (incl. 1 h rise), 6 servings
A no-knead, wet-dough gluten-free focaccia dimpled with garlic, cherry tomatoes and rosemary, finished with flaky salt.
| prepGrease a 9×11 in / 23×28 cm pan with 1/2 tbsp of the oil | |||||||
| prepPreheat oven to 425°F / 220°C (during the final 30 min rest) | |||||||
| 333 g all-purpose gluten-free flour (1:1 mix) | Stir dry ingredients together | Mix in water & oil into wet dough | Transfer to greased pan, rise 1 hr | Poke holes, push in garlic & tomatoes | Drizzle oil, add rosemary, rest 30 min | Bake 425°F / 220°C, 25-30 min | Top with coarse salt, cool, slice |
| 1 tsp sea salt | |||||||
| 2 1/4 tsp instant yeast | |||||||
| 1 tbsp organic cane or coconut sugar | |||||||
| 355 ml warm water (110-120°F / 43-49°C) | |||||||
| 2 tbsp extra virgin olive oil (for the dough) | |||||||
| 3 cloves garlic, finely minced | |||||||
| 40 g cherry tomatoes, cut into small pieces | |||||||
| 1 1/2 tbsp extra virgin olive oil (for oiling fingers & drizzling) | |||||||
| 2 sprigs rosemary, stems removed, chopped | |||||||
| coarse sea salt, for topping | |||||||
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