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1½ cups seltzer water
6¾ teaspoons sugar
3¾ teaspoons active dry yeast
6 tablespoons mayonnaise
6 tablespoons mascarpone
1 large egg
1¾ cups Bob’s Red Mill Gluten-Free AP Baking Flour
1¾ cups Cup4Cup gluten-free flour
1 tablespoon kosher salt
4 tablespoons extra-virgin olive oil
4 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
1 tablespoon chopped rosemary
whisk
medium bowl
wooden spoon
measuring cups
measuring spoons
spatula
liquid measuring cup
square baking pan
strainer
2 large bowls
June Oven
cooling rack
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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
In a medium bowl, whisk the mayonnaise, mascarpone and egg to incorporate.
6 tablespoons mayonnaise
6 tablespoons mascarpone
1 large egg
medium bowl
whisk
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.)
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
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
Using all 10 fingers, gently poke deeply into the dough multiple times to aerate it.
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 risen dough from the June Oven and set aside while you preheat.
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
Top the focaccia dough with the salt and rosemary.
1½ teaspoons kosher salt
1 tablespoon chopped rosemary
Transfer the focaccia to the middle shelf of the June Oven. Bake 25 minutes, until golden brown. June will notify you when the focaccia is ready.
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
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