Focaccia

1) Preheat oven to 200'. When temperature is reached, turn it off.

2) Heat 3 1/3 cups water to 110', then mix in 2T sugar and 2T quick-rise yeast. Allow to sit for 5 minutes.

3) In Mixmaster bowl, blend 20oz/560g ATK flour blend, 4oz/116g oat flour, 2T psyllium fiber, 1t xanthan gum, and 1T kosher salt.

4) Whisk 6T olive oil and 2 large eggs into yeast mixture. 

5) On low speed, slowly pour wet ingredients into dry, about 1 minute. Scrape down sides and increase speed to medium. Beat for 6 minutes.

6) Brush 1T olive oil to coat inside of each of 2 square nonstick pans.

7) Pour batter into prepared pan and use wet fingers to smooth into corners. Sprinkle with salt and/or herbs.

8) Place on upper rack of oven for 10 minutes. 

9) Remove to counter to continue rising. Place pizza stone on bottom rack and pre-heat oven to 475'.

10) After 20 minutes, reduce oven temp to 350' and place pans on upper rack. Bake for 1 hour.

11) Brush tops of focaccia with 1T olive oil each and allow to finish cooling.