By WI Cheesehead on March 09, 2010
"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."
Serving Size: 1 (34 g)
Servings Per Recipe: 10
"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!"