Tuesday, August 7, 2012

Gluten Free Focaccia Bread


    • 3/4 cup water
    • 1 teaspoon honey
    • 2 large eggs
    • 2 tablespoons olive oil
    • 1/2 teaspoon vinegar
    • 1 1/2 teaspoons Instant (SAF) active dry yeast
    • 1 1/2 cups gluten-free flour (see Grandma Farmers Gluten-Free Better Than Wheat Blend)
    • 1 teaspoon unflavord gelatin powder
    • 2 teaspoons xanthan gum or 2 teaspoons guar gum (I actually use 1 teaspoon of each)
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon onion powder
    • 3/4 teaspoon salt


    • 1 1/4 teaspoons italian seasoning
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil
    • 1 tablespoon grated parmesan cheese, for garnish


  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. Oil 11x7-inch baking pan (cookie sheet type with sides). Transfer dough to pan and spread out a bit, cover, 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.

Optional Toppings
  1. Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
  2. 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.
  3. 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.
  4. 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.

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