Garlic Herb Focaccia
This recipe will work with any 1:1 gluten free flour however, if you can use Caputo Fioreglut Gluten Free flour you will get the best results by far. The bread in the picture was made with Cup4Cup. If you are using Caputo please read the recipe notes before beginning.
Ingredients
- 600 grams 1:1 gluten-free flour blend See note if using Caputo flour
- 14 grams instant yeast
- 30 grams psyllium husk (or 12 g konjac) See note if using Caputo
- 18 grams salt
- 650 grams water See note if using Caputo flour.
- 45 grams honey
- 70 grams olive oil
- 20 grams apple cider vinegar
Garlic herb oil
- 3 tablespoons extra virgin olive oil (45 grams or more as needed)
- 2 cloves of garlic, minced (or 1 tablespoon of granulated garlic)
- 4 tablespoons chopped fresh herbs (thyme, rosemary, basil etc.,) (or 2 tablespoons of dried herbs)
- Kosher or coarse sea salt for sprinkling
Instructions
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Whisk your 1:1 flour in the bowl of your stand mixer (can be mixed by hand if desired).
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Add the yeast, psyllium husk (or konjac) and salt; mix well to combine.
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Add the water, honey, olive oil and apple cider vinegar to the dry ingredients.
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Mix with the paddle attachment. Begin on low speed to combine, then increase to medium-high speed for five minutes until dough is cohesive.
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Generously brush a metal 9x13-inch baking pan (with at least 1-inch tall sides) with olive oil. If your pan is older and/or not nonstick, you may also want to line the bottom with parchment paper to avoid sticking.
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Deposit dough onto the prepared pan. Put some oil on your hands, and press the dough out evenly to fill the pan.
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Cover the pan loosely with plastic wrap, and set aside to proof until it has increased approximately 50 percent in size.
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Preheat the oven to 400 degrees.
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Mix the olive oil, garlic and herbs, and brush the top of your focaccia liberally with the mixture. Add a little more olive oil if needed, so that the dough is completely covered.
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Using your fingers, dimple the dough all over the surface, and sprinkle with coarse salt. Proof for an additional 15 minutes.
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Bake for 25-30 minutes or until golden browned on top. Cool in the pan for a few minutes, then remove to a rack to finish cooling.
Recipe Notes
**If using Caputo gluten free flour reduce the water by 20% to 520grams and do not use any konjac or psyllium.