Gluten Free Tomato Focaccia

1: Combine flour, water, and yeast in the bowl of a stand mixer.

2: Start mixing on the lowest level 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, then mix on medium for three minutes.

5: Repeat scraping down the sides of the bowl and add in olive oil.

6: Mix on medium speed for five minutes.

7: Drizzle olive oil in a 9x9 baking dish, coating all sides and corners to prevent sticking.

8: Turn dough out into baking dish, then spread and smooth into a flat layer with oiled hands.

9: Cover and allow dough to rise until doubled in size (about 1-2 hours).

10: Preheat oven to 425°F.

11: Crush tomatoes by hand, allowing the juice to run off.

12: Once dough has doubled in size, top it with crushed tomatoes, dried oregano, and flaky sea salt.

13: Bake for 45-55 minutes until top and bottom are crispy and golden.

14: Allow bread to cool before slicing.