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Recipe Card
ingredients
- 6 cups gluten-free flour, choose a blend without xanthan gum
- 1 teaspoon baking powder
- 2 teaspoon fine salt
- 1 tablespoon apple cider vinegar
- 4 tablespoons olive oil
- 2 teaspoons granulated sugar
- 2 tablespoon dry active yeast
- 3 cups warm water, 105-110 degrees
- 1 tablespoon unsalted butter, softened
- 1 tablespoon coarse salt
- 1 mini pumpkin
- 2 tablespoons rosemary, chopped
Preparing the Dough:m
Method
Step 1
Combine yeast, sugar, and water in a glass bowl to let the yeast active. Wait five minutes until yeast bubbles.
Step 2
In a separate large glass bowl, combine gluten-free flour, baking powder, and fine salt.
Step 3
Pour the warm yeast mixture over the dry ingredients and use your hands to mix.
Step 4
Pour the apple cider vinegar and 3 tablespoons olive oil over the focaccia dough.
Step 5
At this point, the dough will seem very soft and runny. That is what you want. Cover the bowl with a damp cloth towel and let the dough rise for an hour in a warm environment.
Decorating the Focaccia
Step 1
Slice the pumpkin in half and scoop the seeds out using a spoon.
Step 2
Slice the pumpkin into thin wedges. Cut those wedges into quarters.
Step 3
Roughly chop the rosemary.
Assembling the Focaccia
Step 1
Preheat the oven to 425 degrees and grease a 9x13 rectangular pan with 1 tablespoon of butter. Line the pan with parchment paper. The butter will help the parchment paper stick to the pan.
Step 2
Pour 1 tablespoon olive oil into the parchment paper-lined rectangular pan.
Step 3
Pour the dough over the olive oil and use your hands to spread it out to cover the entire pan. Cover with the same damp towel. Let rise for another 30 minutes.
Step 4
Use your fingers to poke holes in the dough.
Step 5
Arrange the pumpkin slices in a geometric pattern on top of the focaccia. Sprinkle the rosemary over the top.
Step 6
Top the focaccia dough with flaky salt.
Step 7
Bake in the oven for 40 minutes. Let the focaccia cool completely before serving.