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I wanted to up the protein and fiber so I took liberties with the flour blend (used 1/2 c each brown rice and garbanzo flour, and 1/4 c each mung bean flour and ground flax). It didn't rise too much after an hour but still turned out light and airy on the inside with a crispy crust. Absolutely delicious. Thanks!
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.
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.
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!