Del Posto's Gluten-Free Focaccia
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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1½ cups seltzer water
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6¾ teaspoons sugar
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3¾ teaspoons active dry yeast
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6 tablespoons mayonnaise
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6 tablespoons mascarpone
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1 large egg
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1¾ cups Bob’s Red Mill Gluten-Free AP Baking Flour
Tools
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strainer
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2 large bowls
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whisk
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medium bowl
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wooden spoon
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measuring cups
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measuring spoons
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spatula
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liquid measuring cup
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square baking pan
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cooling rack
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June Oven
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Preferences
Start the dough
Combine the seltzer water, sugar, and yeast in a large bowl, and stir gently with a wooden spoon to combine. Don’t worry if some of the yeast clumps, and don’t use a whisk to stir; you want the seltzer bubbles to remain intact.
1½ cups seltzer water
6¾ teaspoons sugar
3¾ teaspoons active dry yeast
large bowl
wooden spoon
liquid measuring cup
measuring spoons
Whisk the mayonnaise, mascarpone, and egg
In a medium bowl, whisk the mayonnaise, mascarpone and egg to incorporate.
6 tablespoons mayonnaise
6 tablespoons mascarpone
1 large egg
medium bowl
whisk
Combine the mixtures
Add the mayonnaise combination to the yeast mixture and very gently stir to combine, using a wooden spoon, to keep the seltzer bubbles intact. (It’s okay if there are still some remaining yeast clumps.)
Sift the dry ingredients
In a separate large bowl, sift together the flours and salt. Very slowly add the flour to the combined wet ingredients, stirring by hand with a rubber spatula until the dough comes together. Set aside.
large bowl
1¾ cups Bob’s Red Mill Gluten-Free AP Baking Flour
1¾ cups Cup4Cup gluten-free flour
1 tablespoon kosher salt
measuring cups
strainer
spatula
Prepare and fill the pan
Grease the bottom and sides of the square baking pan with the olive oil. Put the dough into the pan, gently pressing it into shape. Drizzle the top with the remaining olive oil.
4 tablespoons extra-virgin olive oil
4 tablespoons extra-virgin olive oil
Aerate the dough
Using all 10 fingers, gently poke deeply into the dough multiple times to aerate it.
Proof the dough
Place the dough on the middle shelf of the June Oven. Proof the dough for 1 hour, until risen and puffy. If necessary, follow on-screen instructions to continue proofing.
June Oven
Remove the dough from the June Oven
Remove the risen dough from the June Oven and set aside while you preheat.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
Add the toppings
Top the focaccia dough with the salt and rosemary.
1½ teaspoons kosher salt
1 tablespoon chopped rosemary
Bake the focaccia
Transfer the focaccia to the middle shelf of the June Oven. Bake 45 minutes, until golden brown. June will notify you when the focaccia is ready.
Cool and serve
Remove the focaccia from the June Oven. Carefully transfer the focaccia from the baking pan to a cooling rack. Enjoy warm or at room temperature, cutting into squares to serve.
cooling rack
