A gluten-free and dairy-free focaccia that is crispy and salty on the exterior, yet light and fluffy inside. This bread is addicting and a crowd-pleaser, perfect for Thanksgiving gatherings.
1: Combine flour, water, and yeast in the bowl of a stand mixer.
2: Start mixing on the lowest speed until flour is incorporated, then increase to medium speed and mix for two minutes.
3: Turn off the mixer, oil the spatula, and scrape down the sides of the bowl.
4: Add in salt and mix on medium for three minutes.
5: Scrape down the sides again and add in olive oil, mixing on medium speed for five minutes.
6: Drizzle olive oil in a 9x9 baking dish, coating all sides and corners.
7: Turn dough out into the baking dish and spread it into a flat layer with oiled hands.
8: Cover and allow the dough to rise until doubled in size, about 1-2 hours.
9: Preheat the oven to 425°F.
10: Drizzle olive oil on top of the dough, then dimple the bread with fingertips.
11: Place garlic, onion, and rosemary on top carefully.
12: Sprinkle with flaky sea salt and bake for 45-55 minutes until golden brown and crispy.
13: Remove from oven and brush with more olive oil for a shiny finish.
