Gluten-Free Focaccia Recipe with Garlic + Tomato

Flatbreads are super easy to make. Don't be intimidated. You can stir up a dough, plop it into a cake pan, rise and bake it in under an hour. And it's delicious with gluten-free flours. Trust me.

Gluten-Free Focaccia Recipe with Garlic + Tomato

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour!) or tapioca starch
1/2 cup millet flour or certified GF oat flour
2 teaspoons gelatin or 1-2 teaspoons xanthan gum
1 1/4 teaspoon sea salt
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons each: chopped rosemary, thyme, basil
1 tablespoon active dry yeast
1 1/4 to 1 1/3 cup warm water (at 110º F)
A pinch of raw sugar
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
1 free range egg, beaten, or Ener-G Egg Replacer, mixed
A dusting of GF cornmeal

Note: You'll need sliced fresh garlic and tomatoes for topping.

Instructions:

1. Turn on the oven briefly- just to warm it; then turn it off. Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.

2. In a separate bowl, proof the yeast in warm water and pinch of sugar. When the yeast is poofy, pour the mixture into the dry ingredients. Add the olive oil, honey, vinegar, and egg or egg replacer.

3. Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough- more like a thick muffin batter. Scoop the dough into a 9-inch cake pan dusted with cornmeal. Using wet hands pat and shape the dough into a rounded loaf. Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.

4. Place the pan into the warm oven and allow it to rest and rise for 30 minutes. Turn on the oven to 375ºF. Once the oven is 375º put the timer on for 20 minutes. Bake until golden and firm- from 25 to 35 minutes. When you thump it, it should sound hollow.

5. Remove from the pan as soon as you can handle it, and cool on a wire rack. Slice with a sharp bread knife.

Additional Info:

My focaccia took 30 to 35 minutes to bake without eggs. If you use eggs, the loaf might be done sooner. Keep an eye on it and test for doneness. If it seems to be doughy, bake longer. Everyone's oven is slightly different, and humidity /heat affects flours.

To make panini with this loaf- cut the loaf into squarish pieces; slice these in half, horizontally, stuff with sandwich fillings and grill in a dab of olive oil- scrumptious.

Slice thin wedges for serving with a dipping plate of extra virgin olive oil and a sprinkle of balsamic vinegar.

This focaccia freezes well. We thawed two wedges and sliced them; grilled them in olive oil and topped with Italian deli fixin's for an easy, simple supper.

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