A recipe for gluten-free focaccia made in a cast iron pan, featuring a quick yeast dough with baking powder and topped with olive oil and herbs. The dough requires a 4-hour rise before a quick bake in a very hot oven.
1. Add the honey, yeast, and salt to a bowl and whisk till the honey and yeast are fully dissolved.
2. Add the baking powder and whisk
3. Slowly add in the flour in 3 tbs increments whisking after each addition. When the batter becomes too thick to whisk switch to using a fork.
4. Once it’s a thick doughy texture cover a small cast iron pan in olive oil.
5. Add you dough and gently press to the edges, its fine if it’s thin or doesn’t quite reach it will expand as it rises.
6. Drizzle in more olive oil and top with your herbs and spices
7. Let rise covered somewhere warm for about 4 hours.
8. Preheat your outdoor oven to 500 degrees
9. Add in your risen focaccia and let cook for about 5-7 minutes rotating halfway through, it should cook quickly.
10. Remove and let cool completely.
11. Slice and enjoy!
