Thanks to Chef Mark Ladner for this wonderful recipe.
Makes one 9×13 sheet tray
- 3 cups seltzer
- 2 1/2 tablespoons active dry yeast
- 4 1/2 tablespoons sugar
- 3/4 cup mayonnaise
- 3/4 cup mascarpone cheese
- 2 eggs
- 3 1/2 cups Cup4Cup gluten-free flour
- 3 1/2 cups Red Mill gluten-free flour
- 3 tablespoons salt
- Pre-heat the oven to 350°F.
- Combine the seltzer, sugar, and yeast in one bowl, and stir gently with a wooden spoon to combine. You do not use a whisk; you want the seltzer bubbles to remain intact.
- In a separate bowl, combine the mayonnaise, mascarpone, and eggs. Stir, also by hand, to incorporate well.
- Add the mayonnaise combination to the yeast mixture and very gently stir to combine, using a wooden spoon. Again, you want to make sure that the seltzer bubbles stay intact. The bubbles are instrumental in giving the focaccia a light, airy texture.
- Sift together the flours and salt, and very slowly add the flour to the combined wet ingredients, stirring by hand until the dough comes together.
- Grease a 9×13 inch sheet tray with an ample amount of good olive oil. Put the dough into the sheet tray, gently pressing it into shape. Top the dough with more olive oil and let proof for an hour.
- Before baking, top the focaccia with salt and rosemary. Bake for 25 minutes or until golden brown.