Gf + Vegan Perfect Rosemary Olive Oil Foccacia

Foccacia is a delicious perfect foray into learning how to make bread. If you have never made bread before gluten free or not start here. This recipe is a fabulous base for just about any toppings that you would like to add. I sprinkled on rosemary but really truly you can add anything that you want! Due to popular demand- I will be filming a class for Club Angell Plus on how to make it.

This bread in particular is chewy, salty, with just the right amount of fluffiness. It comes out of the oven sizzling and smelling AMAZING in its cast iron skillet. I highly recommend making it right before serving a meal and placing the hot freshly baked bread right in its pan on the table. (on a pot holder of course). The heat of the pan will keep the bread warm for a bit.

If you want to add roasted veggies like caramelized onions, whole roasted garlic, tomatoes ect. I would recommend pre-roasting or at least partially cooking those ingredients as the bread itself only bakes for 20-25 minutes.

If you are topping with fruit (such as pears, apples, grapes ) or cheeses , dried fruits or fresh herbs these ingredients don’t need any special prep. Once the dough has proofed you can add these toppings before placing it in the oven to bake.

If you wish to change your membership tier this can be done at any time! If you are not a plus member and wish to have access to all current and future classes you may do so in your little member area when you first log in. If you choose to try out the plus level- and want to switch back to basic the system will automatically pro-rate the remaining leftover balance towards your future payments. I will be adding 3-4 classes per month to the plus membership. (The next two on the docket will be about this foccacia & tips and tricks making pie crust).

Tips & Tricks

EMBRACE olive oil. Douse it on. Pour a tbsp or two in the pan, drizzle it on heavily after it proofs, get it in every nook and cranny. This is what makes the exterior crispy.

Use a 9 inch cast iron skillet. When it comes to gluten free bread there is no better option than cast iron. The way the pans conduct heat make a MAJOR difference in how much the bread will proof and fluff up. I will be using my 9 inch & 13.25 inch cast iron skillets for many bread recipes going forward. You do not need to invest in the most expensive pans- they all work the same. I have both lodge pans and le creuset- the only difference is the way they look.

Always use a baking scale for gluten free baking. ALWAYS, always. Precision is the only guaranteed way to know your bread will turn out every single time.

Proofing your dough in the oven is the best way to go. It is the only way to create a consistently warm rising environment no matter what the temperature in your home. Just keep in mind that Its important to make sure that you prop the oven door open for the first ten minutes so that the bread doesn’t get too hot and overproof.

I recommend investing in a little $10 oven thermometer that hangs on the rack so that you can make sure your temperature is what it is supposed to be. Oven temp can make or break how bread recipes turn out.

As the bread sits- it will become softer and less crisp. We found the absolute best way to eat the bread the next day is to slice it up and put it in an air fryer for 375 for 5 minutes or so.

Tools & Ingredients

Oven thermometer https://amzn.to/3zmTfgu

Escali baking scale. https://amzn.to/3Ex0DcM

Lodge 9.5 inch skillet https://amzn.to/3Ex2iPK

King Arthur Measure for Measure Flour https://amzn.to/3hJQpMl (By far the best price I have found!)

Potato starch https://amzn.to/2Z8JZ37 (most grocery stores carry this and for a better price)
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Double acting baking powder https://amzn.to/3CfkOtY (Bob’s red mill double acting baking powder is also a good choice.

Yeast: https://amzn.to/39dvFIt (This is available in most grocery stores from various brands).

Xanthan Gum: I usually just stick with bobs red mill. Guar gum works in the same amount as well. Most every grocery store sells one or the other.

Flaky Salt: https://amzn.to/3lCjFpB

Skillet Olive Oil Rosemary Foccacia

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Yield: 8 slices

Author: Brittany Angell

Ingredients

• 2 Cups Milk (dairy or nondairy) I used oatmilk
• 1 Tbsp sugar (any variety) 
• 1 Tbsp Quick Acting Yeast
• 2 1/4 Cups King Arthur Gluten Free Measure for Measure Flour (322 g)
• 1 1/4 Cup Potato Starch (187 g)
• 1/3 cup + 2 Tbsp Mild Flavored Oil (102 g)
• 1  1/2 Tsp Double Acting Baking Powder 
• 3/4 Tsp Salt
• 2  3/4 Tsp Xanthan or Guar Gum
• 1/4 cup or more olive oil for topping 
• 1-2 Tbsp Fresh Minced or Dried Rosemary
• Flaky Salt 

Instructions

1. Oil a 9 inch cast iron skillet with 2 tbsp olive oil. Set aside.
2. Turn oven on to 200 degrees.
3. Warm milk up until JUST luke warm. (this takes about 40 seconds in the microwave)
4. Stir in the sugar and yeast and set aside for 5 minutes.
5. To the bowl of a mixer add the flour, oil, baking powder xanthan gum and salt. Mix.
6. Pour in the yeasty milk once it begin to froth and bubble. Mix on high until a smooth wet sticky dough forms.
7. Dump the dough into the prepared skillet. Using a spatula smooth out the top. At this point I like to add  1-3 tbsp of water to the top and I smooth that into the top surface of the dough. This helps it rise and makes the surface a bit more flawless.
8. Turn off the oven, cover the skillet with a towel and place it into the warm oven for 30-40 minutes leaving the oven door open a crack for 10 minutes. 
9. Remove from oven, and preheat to 400 degress.  Prepare the bread. Drizzle the olive oil heavily on the top.  Using your thumb press holes all over the bread (about 1/4 inch deep). Drizzle on a little more oil to make sure it seeps into the holes.  Sprinkle on rosemary and salt.
10. Place into the preheated oven. Bake 20-25 minutes until golden brown & firm to touch.  
11. Serve at any temperature.. but I recommend putting the cast iron skillet right on a pot holder on the dinner table. It sizzles from the olive oil and look, smells & tastes AMAZING..

Notes:

If you want to make this ahead of time- you can make the dough and put it in the skillet and set it in the fridge covered a few hours. Warming it up to activate the yeast may take an extra 10 minutes or so in the 200 degree oven.

For the best texture warm up a little before eating!

*In the recipe I call for sugar and say any type. What I mean this by- is that it can be any kind of REAL sugar. The yeast needs real sugar to bloom. Keto /sugar free sweeteners will not work for this. The yeast eats the sugar in order to grow.