Ingredients
- 600 grams 1:1 gluten-free flour blend
- 14 grams yeast
- 30 grams psyllium husk (or 12 g konjac)
- 18 grams salt
- 650 grams water
- 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 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.
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Bake for 20–25 minutes or until lightly browned on top. Cool in the pan for 10 minute, then remove to a rack to finish cooling.