No Knead GF Focaccia

Everyone who has tried it LOVES it (including friends from Europe) and thinks I’m lying when I say its gluten free. It contains a decent amount of olive oil allowing the gluten free flour to fully hydrate. The end result is absolutely gorgeous and not at all oily. I have 2 versions of this- 1 uses GF sourdough starter (at some point I'm going to figure out how to dehydrate & share this starter) and the other uses active dry yeast. I also have substitutions for fresh herbs. Instructions for both are essentially the same. 

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Ingredients (for both)

2 Tbsp brown sugar

1 heaping tsp salt

1/3 cup Olive Oil

Additional 2 Tbsp for top of dough before baking & 2 Tbsp for bottom of pan before baking 

 

Active Yeast Recipe additional ingredients

• 2 cups King Arthur GF Measure for Measure Flour
• 1 cup Bobs Red Mill GF All Purpose Flour
• 1 heaping tsp of active dry yeast
• 1.5 cup lukewater water

Sourdough GF recipe additional ingredients

• 2 2/3 cups King Arthur GF Measure for Measure Flour
• 1 1/3 cup Bobs Red Mill GF All Purpose Flour
• 1 cup GF sourdough starter
• 1.5 cup lukewater water

 

Optional Toppings (works for either)

2 tsp fresh fennel (or fresh fennel flowers) or fresh rosemary or fresh thyme

1 Tbsp fresh sage

2 tsp garlic powder (without salt)

SUB: 3 tsp italian herbs for fennel & sage 

1/2 tsp flaky salt (sub extra 1 tsp salt in dough)

1/3 cup thickly shredded parmesan cheese

1 cup sliced tomatoes

Instructions:

Heat water & sugar until warm

In a large bowl Add flour, salt, garlic powder. (If using dried herbs add them now.) Mix 

Note: only mix lightly at each step to not work the dough

Add water and sugar to the flour mix and mix until all water is incorporated

Add active dry yeast or sourdough starter and mix

Cover with a wet towel and allow to rise overnight (or at least 4-6 hours, the longer the better)

For the second rise add the olive oil to the dough and mix (DO NOT ADD PRIOR TO THIS STEP OR YOUR DOUGH WILL NOT RISE AND WILL BE DENSE!!) 

In a standard pyrex baking dish (9x13) add 2 Tbsp of olive oil to bottom and make sure bottom and sides are well greased with this oil. Spread the dough over the pan. Allow to rise again for 30min to 3 hours (if you want to do the second rise before work in the morning and to eat it at night, allow bread to rise in the fridge during the day). 

Pre-heat oven to 425

Add tomatoes, cheese, optional fresh herbs & flaky salt and lightly  2 Tbsp olive oil over the top

Put in oven and bake for 27-35 minutes (it takes 29 minutes in our oven). 

Optional: garnish with some fresh chopped basil, a sprinkle of salt and pepper 

 

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