Gluten Free No Knead Focaccia: Effortless Italian Delight
Enjoy a simple yet delicious Gluten Free No-Knead Focaccia, perfect for any occasion.
Equipment
- mixing bowl
- Baking pan
- Oven
- plastic wrap
Ingredients
For the Dough
- 250 grams Water Warm to 110-114°F
- 2 teaspoons Active Dry Yeast Can substitute with instant yeast
- 1 teaspoon Granulated Sugar Enhances browning
- 400 grams Caputo Fioreglut Flour Primary flour for texture
- 1 teaspoon Kosher Salt Diamond Crystal recommended
- 2 tablespoons Extra Virgin Olive Oil Adds richness
For the Toppings
- 2-3 cloves Garlic Finely chopped, optional
- 2 tablespoons Fresh Rosemary Can substitute with thyme or oregano
- to taste Flaky Sea Salt For finishing touch
- to taste Fresh Ground Pepper Adds spice
Instructions
Preparation Steps
- Warm water to 110-114°F, mix in yeast and sugar, let sit for 10-15 minutes.
- In a bowl, combine flour and salt, mixing well.
- Pour yeast mixture and olive oil into the flour bowl, stir until a lumpy dough forms.
- Transfer dough to an oiled bowl, cover, and let rest for 5 minutes before refrigerating for 8-48 hours.
- Oil a baking pan, stretch the dough into it, cover, and let rise for 1-1.5 hours until puffy.
- Chop garlic and rosemary, mix with olive oil and set aside.
- Preheat oven to 425°F.
- Dimple risen dough, drizzle with garlic-rosemary oil, sprinkle with salt and pepper.
- Bake for 25-28 minutes until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For best results, use Caputo Fioreglut flour and ensure yeast is active.
Nutrition
Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 250mgPotassium: 100mgFiber: 2gCalcium: 1mgIron: 2mg
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