By: Recipe reprinted with permission from Gluten-Free 101 by Carol Fenster (Savory Palate, 2008)
Focaccia is a cross between pizza and Italian flatbread. The author says, “This is undoubtedly one of my most popular recipes!”
Time: Preparation 5 mins
Serving: 8 Servings
Ingredients
- 1.5 t active dry yeast
- 1.5 c gluten free flour blend, commercial mix or see below
- 1.5 t xanthan gum
- 1 t dried rosemary
- 0.5 t onion powder
- 0.75 t salt
- 0.75 c warm milk or non-dairy milk (110f)
- 1 t sugar
- 2 large eggs at room temperature
- 3 T olive oil, divided use
- 1 t cider vinegar
- 1.25 t italian seasoning herbs
- 0.25 t coarse or kosher salt
- parmesan cheese, optional
Preparation
Combine first 11 ingredients plus 2 tablespoons olive oil in mixing bowl. Beat dough with mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky. Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil tent and let rise in warm place (75 to 80ºF) for 35 to 50 minutes or until desired height. Preheat oven to 400ºF. Sprinkle dough with 1 tablespoon olive oil, Italian seasoning, and coarse or kosher salt. Bake 20 to 25 minutes or until top is golden brown and firm. Dust with Parmesan cheese, if using.
