Awesome Gluten Free Focaccia Bread!

WI Cheesehead's Note:

This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Gluten Free Flour Blend. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients.

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• ¾ cup water (110 )
• 1 teaspoon sugar or 1 teaspoon honey
• 2 large eggs or ½ cup soft silken tofu
• 2 tablespoons olive oil
• ½ teaspoon vinegar
• 1 ½ teaspoons active dry yeast
• 1 ½ cups gluten-free flour (see Gluten Free Flour Blend)
• 1 teaspoon unflavord gelatin powder
• 2 teaspoons xanthan gum or 2 teaspoons guar gum
• 1 teaspoon dried rosemary
• ½ teaspoon onion powder
• ¾ teaspoon salt

Topping

• 1 ¼ teaspoons italian seasoning
• ¼ teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon grated parmesan cheese , for garnish (cow, rice or soy)

Directions:

1. In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
2. Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
3. Beat for 2 minutes; dough will be soft and sticky.
4. Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
5. Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
6. Sprinkle Parmesan cheese on top, cut and serve.
7. Optional Toppings:.
8. Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
9. Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
10. Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
11. Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.

Reviews

[BMac]

Good stuff. My daughter was so happy to finally have focaccia again she almost ate the whole thing! EDIT: We added the Dough Enhancer for Gluten-Free Bread posted by fantasticalice. Not sure if it helped as it's the first time we used it though.

[cathtony99]

So light and a great taste. I am trying to make it crispier and turned the oven up to 425 and still experimenting, but, it's great as it is. Last time I put peppers and onions with garlic.

[No Wheat For Me]

I often stop at the focaccia shelf in my local bakery (while buying bread for DH) and just sniff the focaccia for old times sake! I made this today; despite my usual trepidation about yeast breads (I can screw up a bread machine). However this was a lovely recipe. I used Teff flour, arrow root and Besan flour. The teff makes is sort of brown breadish but otherwise tasted ok. I used the sun-dried tomato option and I am loving it! It rose a bit; no doubling but I expected that but it was reasonably fluffy at the end of baking. Thanks for this recipe: now I can sniff my own and eat it too!