Gluten Free Focaccia
This is a Bette Hagman favorite! This bread is sooo good! It does not store well, or have the same delicious texture the next day (but it never lasts that long, so who cares!). Prep time does NOT include rise time.
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INGREDIENTS
Nutrition- 2teaspoons sugar
- 1cup lukewarm water
- 2 1⁄4teaspoons one packet yeast
- 1cup rice flour
- 1⁄2cup tapioca flour
- 1 1⁄2teaspoons xanthan gum
- 1tablespoon minced onion
- 1⁄2teaspoon salt
- 1
- 3tablespoons olive oil
- onion salt
optional topping(s)
- sliced olive
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DIRECTIONS
- Spray 9x13" pan w/ cooking spray.
- Put sugar in water, add yeast, set aside.
- Whisk together rice, tapioca flours, xanthan gum, minced onion and salt, set aside.
- Blend egg, 1 T. olive oil and yeast water. Add flour mixture and beat on high 2 minutes (I have always done this by hand, she recommends a heavy duty mixer but I've never found it necessary).
- Pour the thin dough into prepared pan and spread to cover bottom of pan.
- Dribble remaining 2T. olive oil over top and sprinkle with dash onion salt, parmesan cheese and desired additional toppings.
- Cover and let rise 20-25 minutes (rapid yeast) or 40-45 minutes (regular yeast).
- Preheat oven to 400, Bake 20-25 minutes or until slightly browned.
- Serve hot from oven, cut into squares.
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