- warm (70-100 degree) water - sugar - quick-rise yeast - oat fiber - vital wheat gluten - lupin flour
Step 1. In a medium-sized bowl, mix together sugar, yeast, and warm water. Cover and set aside until bubbly, 5-7 minutes. If the mixture doesn't bubble, then the yeast is dead and you need to start again with fresh yeast. Step 2. In a large mixing bowl, mix together oat fiber, vital wheat gluten, lupin flour, baking powder, and 2 teaspoons kosher salt.
Step 3. You can use a stand mixer with a paddle attachment or use a wooden spoon and your hands to knead the dough. Once the yeast mixture is bubbly, slowly mix it into the flour mixture with a wooden spoon or a bread hook. Slowly mix in ¼ cup olive oil. Mix until no dry spots remain and dough forms one mass.
Step 4. Knead or mix on low with the bread hook for 5 minutes. The dough should be rather wet. If it is still stringy and doesn't easily form a ball, add more warm water, by the tablespoon, until it does. Step 5. Add 2 tablespoons olive oil to a large (11 inch) cast iron pan and grease all sides with it.
Step 6. Form the dough into a ball by folding it under the sides. Place the dough into the cast iron pan. Flatten the ball into an approximately 8-inch disk. Brush 1 tablespoon olive oil over the top of the dough. Step 7. Cover the pan with a cloth towel and set it aside to rise for 60-90 minutes until the dough reaches the sides of the pan.
Focaccia is a decadent yeasted flatbread. It is made like a pizza dough, but with more yeast, so it is a fluffier bread. It is also usually punctured, so it retains more moisture than other flatbreads.