Gluten-Free Focaccia (with Caputo Fioreglut Flour) скачать в хорошем качестве

Gluten-Free Focaccia (with Caputo Fioreglut Flour)

With some decent olive oil and a pricey-but-worth-it gluten-free flour blend—the iconic Caputo Fioreglut—you can make gluten-free focaccia legit enough to fool your friends. Recipe below! If you make this one, let me know what you think in the comments. 00:00 INTRO 01:51 INGREDIENTS 05:16 STEP 1. MIX THE DRY INGREDIENTS 06:05 STEP 2. MIX IN THE WATER 06:48 STEP 3. MIX IN THE OLIVE OIL 07:21 STEP 4. REFRIGERATE FOR 30 MIN 07:41 STEP 5. PRESS DOUGH INTO PAN 09:14 STEP 6. PROOF FOR 1 HR 09:49 STEP 7. ADD TOPPINGS (OPTIONAL) 09:59 STEP 8. PROOF FOR 30 MIN 10:27 STEP 9. BAKE FOR 14–18 MIN 10:45 STEP 10. COOL FOR 15 MIN 11:15 THE FINISHED FOCACCIA RECIPE (adapted from Caputo’s Gluten-Free Focaccia) Makes one 10x14 loaf of focaccia 500g Caputo Fioreglut Gluten-Free Flour 10g instant yeast 12g salt 5g baking soda 400g warm water 20g olive oil (plus more for the pan) Flaky salt for topping 1. Add flour, yeast, baking soda, and salt to the bowl of a stand mixer and mix thoroughly. 2. With your dough hook or paddle attachment and the mixer on low, slowly add the warm water and let mix for 2 minutes, scraping the sides and bottom of the mixer bowl halfway thru. 3. Add olive oil and mix for another 4 minutes, again scraping the sides and bottom halfway through. 4. When the dough is fully mixed and smooth like batter, cover with plastic and refrigerate for at least 30 minutes. 5. Pour a few tablespoons of oil into a 10x14 sheet pan and spread it around with your hand, making sure to get up the sides. Dump all the dough out into the pan and flip/rotate to coat in oil, pouring a few more tablespoons of oil on top if needed. With your hands, press and spread the dough evenly across the pan. 6. Cover with plastic and place in a warm spot to proof for ~60 minutes. 7. Preheat your oven as high as it will go, 500–550°F. If you have a baking stone or steel, put that in there on the bottom rack. 8. After 60 minutes, add any toppings you like, such as cheese, herbs, olives, meats, etc. Re-cover and proof for another ~30 minutes. 9. Sprinkle flaky sea salt on top, and put the proofed focaccia pan into the oven directly onto the baking steel, and bake for 14–18 minutes. 10. Cool for 15 minutes out of the pan on a baking rack, and serve warm.