Ingredients
- 455 g one4one gluten free flour
- 29 g granulated sugar
- 2 teaspoon kosher salt
- 8g rapid rise (instant) yeast
- 600ml milk
- 56g butter, melted
- about ¼ cup extra virgin olive oil
- 2 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- 2 tablespoon freshly grated Parmigiano Reggiano
- Black Pepper
Directions
- In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in the milk and butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. You can use it immediately after rising, or refrigerate the dough for up to 7 days.
- Pour about 2-3 tablespoon of the olive oil into the bottom of a 12-inch cast iron skillet* (See notes below)
- Dump half the dough** on top of the olive oil and add about 2-3 tablespoon more on top of the dough. Using your fingertips, dimple the dough and gently spread it to the sides of the skillet/pan. Cover and let rise until a little larger in size, about ½ an hour. (It won’t be doubled in size).
- Preheat oven to 375 degrees. When dough has risen, sprinkle the rosemary, sea salt, cracked pepper, and Parmigiano Reggiano over the top and bake for about 45 minutes, or until golden brown.
