Gluten Free Focaccia Recipes
AWESOME GLUTEN FREE FOCACCIA BREAD!
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 Recipe #391326. 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.
Provided by WI Cheesehead
Categories Yeast Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
- Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
- Beat for 2 minutes; dough will be soft and sticky.
- Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, 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).
- Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
- Sprinkle Parmesan cheese on top, cut and serve.
- Optional Toppings:.
- Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
- 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.
- 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.
- 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.
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.
Provided by Diane R
Categories Yeast Breads
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 119.2, Fat 5.3, SaturatedFat 0.9, Cholesterol 23.5, Sodium 138.1, Carbohydrate 15.5, Fiber 0.7, Sugar 1, Protein 2.1
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