DRY
3 1/2 cups Gluten free all purpose flour
1/2 tsp xanthan gum
2 1/4 tsp yeast
1 TB baking powder
WET
2 cups warm water (113F my favorite)
1 TB honey
1 tsp apple cider vinegar
2 TB olive oil plus more to top the dough
1 TB rosemary
Set the oven to Proofing around 100ºF
Proof the yeast with the honey in 1 cup of the 113ºF water.
In mixer with a large bowl combine the flour, baking and salt. Stir to combine then add in the proofed yeast plus the remaining 1 cup of water.
Add in 1/2 cup olive oil and the 1 tsp acv.
On low speed mix the dough for a few minutes until the dough comes together.
The dough should be sticky but no soupy. The first time i made this recipe with King Arthurs GF Flour it was way too wet and i added small amounts until the dough looked more like a wet dough and not pancake batter.
In a greased bowl add the dough and place a tea towel or plastic wrap over the dough and let it proof for 30 minutes.
After 30 minutes, take out the dough out and preheat the oven to 400ºF.
In a baking pan (i am using 9x12 with parchment) and pour the dough into the prepped pan.
Gently place the dough in the pan and push into the dough with finger tips and then add the remaining olive oil and rosemary on top with flakey salt.
Bake for 20 minutes on the top rack of the oven.
If you would like the bread more golden brown place under the broiler for a minute but move the bread down from the top rack to the middle
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