Gluten Free Beer Focaccia (Dairy and Egg-Free)

Ingredients:

• 1 cup + 1 tablespoon gluten free beer* (Redbridge) (or sparkling water for alcohol-free), warmed to 100 - 115ºF
• 4 tablespoon extra virgin olive oil**, divided
• 1 tablespoon honey (or granulated sugar)
• 2-1/4 teaspoons active dry yeast***
• 3/4 cup potato starch
• 1/2 cup cornstarch (or 1/4 cup tapioca flour and 1/4 cup cornstarch)
• 1/2 cup white rice flour
• 1/2 cup sorghum flour
• 1/4 cup millet flour (or more sorghum flour)
• 1-1/2 teaspoons xanthan gum (or guar gum)
• 3/4 teaspoon fine salt
• 1/4 teaspoon garlic powder
• 1/4 cup fresh rosemary (or herbs of choice), for topping (optional)
• 1/2 teaspoon coarse/Kosher salt, for topping (optional)

Instructions:

1. Be sure to use a large container to warm the beer as it will foam up a bit when you add the yeast. Add the oil and honey to the warm beer. Stir in yeast and set aside for at least 5 minutes to allow the mixture to become even more foamy. (This proves that the yeast is good and activates it early.)
2. In the bowl of your heavy duty mixer, add the potato starch, cornstarch, rice flour, sorghum flour, millet flour, xanthan gum, salt, and garlic powder; mix together using the whisk attachment.
3. Fit the mixer with the paddle attachment and pour in the beer mixture. Mix on medium speed until thoroughly combined, 1 - 2 minutes.
4. Oil a bowl to use for the rising of the dough. Gather the dough into one mass and add it to the oiled bowl. Roll the dough around the bowl to coat all sides with oil. Cover with a tea towel and allow to rise in a warm environment (80ºF) until almost tripled in size, about 1 hour.
5. Oil a baking sheet and stretch the dough out onto the baking sheet, trying to avoid flattening the risen dough too much. Shape it into about a 10 x 10-inch square. Using a silicone spatula dipped in water as needed, smooth out some of the holes in the top of the dough and even it out. Set aside to rise for about 30 minutes or until it stops rising.
6. Preheat the oven to 400ºF.
7. Using your knuckle, create 9 to 12 dimples in the dough. Oil the top with the remaining 1 tablespoon of olive oil and distribute the rosemary evenly on top of the dough. Bake on the center shelf for 20 minutes or until slightly golden brown on the top and bottom.
8. Immediately transfer the focaccia to a cutting board to slice and serve.
9. Freeze leftovers and defrost at room temperature. To reheat, warm in a 350ºF oven for 10 minutes or until thoroughly heated.

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