Скачать с ютуб Gluten Free Focaccia that tastes just like regular focaccia!! в хорошем качестве

Gluten Free Focaccia that tastes just like regular focaccia!!

The time has arrived for people who are gluten intolerant, to finally be able to enjoy an amazing gluten free focaccia that tastes like regular focaccia. A very simple process and in under 2 1/2 hours, start to finish, you will be enjoying an amazing Gluten free focaccia. Quick and easy!! Enjoy :) 00:00 Focaccia 00:38 Making the dough 03:35 Mixing the dough 07:38 Prepping to proof 11:21 2 hours later 12:45 Into the oven 13:10 Out of the oven 14:46 First look 16:03 Focaccia taste test 17:50 Outro Gluten Free Bread    • Amazing, easy, Gluten Free Bread that...   Gluten Free Pizza    • Finally! Gluten Free Pizza that taste...   10 x 15 inch cookie sheet: https://amzn.to/44kpkFW Gluten-Free Focaccia Ingredients • 500 grams (17.6 OZ) (3 3/4 - 4 CUPS) Caputo “Fioreglut” flour • 10 grams (2 ½ tsp) instant or active dry yeast • 475 grams (16.75 oz) warm water (80 deg. F) (about 20 seconds in microwave) • 18 grams (2 ½ tsp) fine table salt (or fine sea salt) • 25 grams (2 TBSP) extra virgin olive oil (EVOO) • More salt (to taste) to add on top of focaccia. • More extra virgin olive oil (EVOO) for drizzling • Optional dried Oregano to add on top on focaccia. Process • Put flour in a bowl, add yeast, then add water. Mix to incorporate (can use a spatula to mix, if so, put a film of EVOO on the spatula, to prevent sticking) • Add salt, and the EVOO and with your hands (put some EVOO on your hands first), squeeze/mix to incorporate all the EVOO and the salt. Once all absorbed/incorporated, continue to squeeze/mix the dough for 5 minutes (it will be very sticky and it will stick to your hands, but don’t worry, that’s normal 😊) • In a 10-inch X 15-inch cookie sheet, drizzle a generous amount of EVOO, enough to generously coat the pan. Then add your dough. • Again, put some EVOO on your hands and begin to spread the dough, by using your whole hand to flatten it out. It will fill the entire pan. • Then with your fingertips, add “dimples” to your dough, by pressing your fingertips down into the dough. Start at the top and dimple all your way down. Cover the dough with a cloth, and let rise for 2 hours (After 1 1 /2 hours, you can now pre-heat your oven to 425 degrees F.) • After 2 hours, remove cloth and drizzle EVOO all over the top of the dough, and gently brush all over (be generous with the EVOO). Sprinkle salt (to taste) all over on top, and then sprinkle with dried oregano on top as well (to taste) • Place into preheated oven and bake at 425 degrees F. for 35 minutes. • Remove from oven, let cool, then ENJOY!! My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!