This Gluten-Free Tomato and Leek Focaccia bakes up just as airy, chewy, and pillowy as the original.Focaccia is a perfect vehicle for most any topping you like, but we stuck to classic flavors with this gluten-free version.Gluten-Free Tomato and Leek Focaccia   Makes 1 (13x9-inch) loaf Ingredients 1½ cups (360 grams) warm water (105°F/41°C to 110°F/43°C) 4 teaspoons (16 grams) granulated sugar, divided 1 (0.25-ounce) package (7 grams) active dry yeast* 3⅓ cups (465 grams) gluten-free all-purpose flour (see Notes) 2 tablespoons (11 grams) dry milk (see Notes) 4 teaspoons (12 grams) kosher salt 1 tablespoon (9 grams) xanthan gum (see Notes) 1¼ teaspoons (6.25 grams) baking powder ¼ cup (57 grams) plus 2 tablespoons (28 grams) olive oil, divided 1 cup (140 grams) cherry or grape tomatoes, halved 1 tablespoon (3 grams) minced fresh oregano ¼ teaspoon ground black pepper 3 tablespoons (15 grams) sliced leek (white and light green parts only) Garnish: flaked sea salt, chopped fresh oregano Instructions In a small bowl, combine 1½ cups (360 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast.

Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer fitted with the paddle attachment, beat flour, dry milk, kosher salt, xanthan gum, baking powder, and remaining 3 teaspoons (12 grams) sugar at low speed just until combined.Add

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