This recipe has quickly become one of my favorites ever. EVER. I have adapted the recipe originally found in GFF Magazine, and created so many different uses for it, both savory and sweet. Its our favorite go-to bread and I often make it for parties, picnics, and just to share with people who are not even gluten-free because it is delicious. I don't think there is a single recipe for gf bread that has given me the distinct feeling and pleasure of eating bread. The crumb is soft, the flavor is full, and the recipe (albeit slightly involved) makes the time from mixing to eating go by like nothing. It freezes really well, and keeps really well, and this fact really solidified my intense love for this recipe because I can pull it out to make croutons, crackers, and most recently...bread freakin' pudding. I have found it easier to weigh everything out with a food scale...its the pastry chef in me, I suppose.
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I use a food scale, a metal baking pan, measuring spoons and cups, a sifter, 3 bowls (one small, one medium, one large), a whisk, a fork, a non-stick spatula and an offset spatula. I also spoon about ½ cup of the dough into a 4-inch cake pan to get a little something extra that I can freeze, or turn into a mini pizza!
Here we go…
67g mayonnaise, room temperature
80g mascarpone cheese, room temperature
1 egg, room temperature
14g (1 Tablespoon plus 1 ½ teaspoons) kosher salt
1 ¼ cup seltzer water, divided
1 Tablespoon plus ¾ teaspoon active dry yeast
20g (2 Tablespoons plus ¾ teaspoon) granulated sugar
225g (1 ¾ cups) Cup 4 Cup
220g (1 ¾ cups) Bobs Red Mill Gluten Free All-Purpose Baking Flour
8 Tablespoons quality olive oil, divided
1 Tablespoon fresh herbs (optional)
1 Tablespoon Maldon sea salt (optional)
1. In a measuring cup, measure 1 cup of seltzer water and set aside. Measure ¼ cup of seltzer water separately and set aside.
2. Combine the mayonnaise and mascarpone in a small bowl, and whisk until combined. Mixture will have lumps, that’s ok.
3. Add the egg and whisk until smooth, then carefully pour in the seltzer water, and kosher salt, whisking gently just until combined.
4. Carefully pour 1 cup of seltzer water into a large bowl and sprinkle the yeast evenly over the water. Sprinkle the sugar evenly over the yeast and stir with a fork to combine; you want the bubbles to remain in tact.
5. In a separate bowl, sift the flours together and set aside.
6. Once the yeast has become foamy, which should take about 5 minutes, carefully stir in the mascarpone/mayonnaise mixture with a non-stick spatula, again taking care to keep the bubbles in tact.
7. Add the combined flours slowly to the yeast mixture, and stir until the dough comes together.
8. In an 8x8 inch cake pan, add 4 tablespoons of oil, then put the dough into the pan. Spread with a fork or an offset spatula into the corners of the pan, and then pour the remaining oil over the top.
9. With your fingertips, poke deeply into the dough, to aerate. Cover with plastic wrap and let the dough rise for 1 hour.
10. Preheat the oven to 350 degrees. Sprinkle the top of the dough with herbs and salt if desired; bake for 25-30 minutes, or until golden brown.