Ingredients Needed
Salt
Rosmary, Garlic
Activate the yeast in warm water and let sit 10 minutes
Add the wet ingredients and yeast to the dry ingredients and mix together
Transfer the gluten free focaccia dough from the first bowl to the oiled bowl.
Once the dough rested for 8hrs, transfer it to an oiled baking dish
Carefully stretch out the dough and then allow to rise until double size
When ready to bake, top with oil, rosemary and garlic
Bake the no-knead focaccia for 25-28 minutes at 425F
The full recipe and detailed instructions for this vegan focaccia is linked below