Focaccia sin gluten (¡con harina Caputo!)

Ingredientes

• 4 cups (600g) Caputo Fioreglut Flour
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons instant yeast
• 2 1/4 cups (535ml) water
• 2 tablespoons olive oil
• olive oil for rising and topping before baking
• 2-3 tablespoons chopped fresh rosemary
• flaky sea salt

Preparación

1. 1

   --- To make the dough: ---

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, add the Caputo Fioreglut flour, sugar, salt and instant yeast. Mix to combine.

3. 3

   With the mixer running on low, slowly add the water and olive oil. Increase the speed to medium-high and mix for 5 minutes. The dough will resemble thick cookie dough, this is normal.

4. 4

   Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.

5. 5

   Oil the bottom and sides of a large bowl (preferably one with an airtight lid) with 1 tablespoon of olive oil.

6. 6

   Form the dough into a ball and transfer to the oiled bowl. Cover tightly and refrigerate for at least 8 hours or up to 2 days.

7. 7

   --- To shape/bake the focaccia: ---

8. 8

   Oil a 9x13-inch baking dish with 1 tablespoon olive oil. Scoop the chilled dough into the baking dish and smooth into an even layer.

9. 9

   Cover and let the focaccia rise in a warm place for about 2 hours.

10. 10

    Preheat the oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour 2 tablespoons of olive oil over the dough.

11. 11

    Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle all over with flaky sea salt.

12. 12

    Bake the focaccia for 25-30 minutes, until golden brown. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads above 205°F.)

13. 13

    Remove from the oven and lift the bread out onto a wire rack to cool. Let cool for 15 minutes before slicing.