Gluten Free Summer Squash Focaccia Episode sound effects free download
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About Gluten-Free Summer Squash Focaccia Episode Mp3 Sound Effect
Gluten-Free Summer Squash Focaccia Episode 7 of my gluten-free focaccia series 💛 This summer squash version is layered with creamy goat cheese, thinly sliced zucchini and yellow squash, and finished with fresh basil and flaky sea salt. It’s light, fresh, and summery — the creamy goat cheese and tender squash make it great on its own or as a side with something off the grill. ⚠️ Note: This recipe requires Caputo Fioreglut Gluten-Free Flour. It contains gluten-free wheat starch — completely safe for those with celiac disease (like me!), but NOT safe for anyone with a wheat allergy. Save this post to come back to the recipe ⬇️ ⭐Dough: ▪️520g (4 cups) Caputo Fioreglut Gluten-Free Flour ▪️480g (2 cups) warm water (120–130°F) ▪️12g (about 4 teaspoons) instant yeast ▪️12.5g (1 tablespoon) granulated sugar ▪️12g (2 teaspoons) kosher salt ▪️42g (3 tablespoons) extra-virgin olive oil ⭐For the Pan/Dough: ▪️14g (1 tablespoon) olive oil - bottom of pan ▪️7g (1/2 tablespoon) olive oil - for on top of dough ⭐Toppings: ▪️1 small zucchini, thinly sliced ▪️1 small yellow squash, thinly sliced ▪️3 ounces goat cheese, crumbled ▪️¼ cup fresh basil, torn ▪️Olive oil, for dimpling and drizzling over squash (about 1-2 tablespoons) ▪️Flaky salt, for finishing (about ½ teaspoon) Instructions: ⭐Focaccia: ▪️In the bowl of a stand mixer fitted with the paddle attachment, combine Caputo Gluten-Free Flour, yeast, sugar, and salt. ▪️Add warm water and olive oil. Mix on medium speed for 4 minutes. The dough will be wet, sticky, and cohesive. ▪️Grease a 9x13-inch metal baking pan with 1 tablespoon (14g) of olive oil. ▪️Transfer dough to the pan, drizzle it with a little more olive oil, and gently press it into an even layer with oiled hands until it reaches the corners. ▪️Cover loosely with plastic wrap or a clean kitchen towel. ▪️Let rise at room temperature for 45-90 minutes, or until puffy and doubled in size. ▪️During the last 30 minutes of rising, preheat the oven to 425°F (220°C). ▪️Once risen, drizzle the top of the dough with about 1 tablespoon of olive oil and gently dimple all over with oiled fingers. ⭐Assemble the Toppings: ▪️Slice zucchini and yellow squash thinly with a mandolin. My squash was a little larger, so I only used about half of each and saved the rest for another recipe. ▪️Layer half of the squash over the dough and gently press it in. ▪️Crumble goat cheese evenly over the surface. ▪️Top with the remaining squash so some pieces rest on top of the goat cheese. ▪️Drizzle with about ½ tablespoon of olive oil and sprinkle with flaky salt. ⭐Bake and Finish: ▪️Bake at 425°F (220°C) for 25 to 30 minutes, until the bottom is golden brown and crisp. ▪️Top with torn fresh basil and an extra sprinkle of flaky salt before serving. Follow @adashofmegnut to see what gluten-free focaccia I make next in episode 8! 💛Gluten Free Summer Squash Focaccia Episode Sound Effects Free Download. Sound Effects Downloader To Help You Download The Highest Quality Gluten Free Summer Squash Focaccia Episode Sound Effects Free Download For TikTok Videos. You Just Search Sound Effects And Download.