Gluten-Free Vegan Focaccia

Yield: 1 loaf (10 x 15 inch sheet pan or 10 inch cast iron pan)prep 15 min, rise 1 h 30 min, bake 35-40 min

breadgluten freeveganitalian

Ingredients

• 300 g The Vegan Harvest GF bread flour mix (recipe is built for this blend; other blends untested)
• 1 1/2 tsp instant yeast
• 2 tsp sugar
• 1 tsp salt
• 1 1/4 cup warm water
• 5 tbsp olive oil, divided (2 in dough, 2 in pan, 1 on top)
• Flaky salt
• Rosemary or other herbs (optional)

Method

1. Whisk flour, yeast, sugar, salt in a large bowl.
2. Mix water with 2 tbsp oil.
3. With dough hooks (stand or hand mixer), add liquid slowly on low, then beat 5 min. Dough should end up smooth, like frosting; this step hydrates the flour.
4. Cover bowl, rise 1-1.5 h until doubled.
5. Oil pan with 2 tbsp oil.
6. Knock dough down with an oiled spatula, turn into pan.
7. Spread with wet hands (very sticky), dimple with wet fingers. Spread less for a thicker loaf.
8. Drizzle remaining 1 tbsp oil, sprinkle flaky salt and herbs.
9. Cover, second rise about 30 min. Start preheating oven to 400 F now.
10. Uncover, bake 35-40 min until deep golden.
11. Cool at least 1 h before cutting so the crumb sets.

Best eaten the day it is made; dries out once cut.

Notes

• Weigh the flour; do not measure by volume.
• The 5 min beat is not optional.
• Rise time depends on room temperature.

Source: The Vegan Harvest