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Del Posto's Gluten-Free Focaccia

GFF Magazine

Decadent ingredients yield equally indulgent results with this recipe featured in GFF Magazine for Del Posto’s moist, golden, and superbly flavored focaccia. Be careful: The minute it’s out of the oven it practically dares you not to eat the whole pan. To ensure its light, airy consistency, be sure to stir the ingredients together very gently and sink your fingers into the well-oiled dough multiple times before putting it in the oven. For best results, use Cup4Cup gluten-free flour and Bob’s Red Mill Gluten-Free All-Purpose Baking Flour just like the chefs of Del Posto.

Prep Time — 20 min
Cook Time — 30 min
Servings — 8
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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

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

Tools

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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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 25 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

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