To use this recipe you will need our specially blended Bread flour mix. These are not your average rice and tapioca flours so they cannot be bought in a store. But the mix can be bought here.
In a stand mixer bowl, dissolve yeast and sugar in 18 oz of warm water (105-115);
Let the mixture stand until bubbles form on the surface. About 5 min.
Add the chopped up rosemary to a 1/2 cup of extra virgin olive oil. Set aside and allow to sit until ready to use.
Ijn a sgtand mixer with a beater attachment, Stir the 1/4 cup of oil and the Karma Baker Bread flour blend into the yeast mixture.
Using a paddle beater, beat on low speed (I like using setting 2-3) until smooth. Beat about 3 minutes.
DO NOT knead this dough. It will be very sticky, like thick pancake batter.
Prepare a cookie sheet with parchment paper.
Grease a silicon spatula and empty the batter into the pan. Scraping the bowl to get it all out. With greased hands or the spatula, spread dough smoothly and evenly into the bottom of the pan.
Cover and let rise in a warm place until just about doubled, about 15-25 minutes.
Dough should rise to about a ½” above the pan’s top edge.
Firmly press your fingers into the dough to create hills and valley that will hold the rosemary scented olive oil. Pour the prepared oil evenly over the dough. Sprinkle with salt.
Bake at 375° until golden brown, 25 minutes.
Remove from pan to cool on a wire rack. Cool at least 2 hours before cutting. GF bread can seem gummy when still hot.