Awesome Gluten Free Focaccia Bread Food

GLUTEN FREE FOCACCIA (DAIRY FREE, VEGAN)

Steps:

• Place the warm water in a jug (it should be around skin-temperature) and stir in the caster sugar until dissolved. Add the yeast, stir and then cover with a tea towel and leave in a warm spot for 7-10 minutes. It should form a head like on beer - when it does it's ready to use.
• Add the gluten free flour, xanthan gum and 1 tsp salt to a large mixing bowl and stir.
• When the yeast mixture is ready, form a well in the centre of the flour mix and pour in. Mix together with a wooden spoon until it forms a thick batter.
• Add 3 tbsp olive oil to the mixture and fold in with the wooden spoon until mixed well.
• Use 1 tbsp olive oil to generously grease a 20cm-diameter round tin. Pour the bread mixture in and use oiled fingers to spread it out evenly in a flat layer. Cover loosely with oiled clingfilm and place in a warm, draft-free spot for around an hour to prove.
• Once the dough has proved, it should have expanded in size. Heat the oven to 220'C / Fan 200'C / Gas Mark 8. Use an oiled thumb or finger to poke dimples into the top of the focaccia dough and press sprigs of rosemary into these at random.
• Drizzle with extra oil (around 1 tbsp) and bake in the oven for 20-25 minutes. The focaccia should be golden and crisp on top and sound hollow when tapped.
• Remove from the oven and sprinkle with the sea salt flakes. Allow to cool for 10-15 minutes before turning out of the tin and slicing up to serve.

AWESOME GLUTEN FREE FOCACCIA BREAD!

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 BREAD

Steps:

• Preheat oven to 200*F. Mix together the yeast, sugar and water and set aside for about 10 minutes.
• Grease an 8×8 grey pan and dust with rice flour.
• Blend and sift the garbanzo bean flour, rice flour, potato starch, xantham gum, garlic powder, and sea salt.
• Add the eggs, olive oil, mayonnaise, apple cider vinegar and blend on low speed until crumbly and combined. Then add the yeast mixture and blend on low until combined. Dough will be sticky in nature.
• Transfer dough to the flour dusted 8×8 pan. Spread evenly with a spatula. Cover with aluminum foil and place in 200*F oven to let rise for 20 minutes.
• Remove pan from the oven and preheat oven to 400*F. Remove foil and spray dough with olive oil spray. Then sprinkle sea salt, oregano and chopped rosemary on top. Place in oven for 18 minutes or until top is golden brown. Remove from oven and let cool on a wire rack for 5 minutes. Remove from pan and let cool on the wire rack. Slice and serve warm or let cool and make great sandwiches!!
• *Sometimes I substitute rice flour with sorghum flour. Depends what I have on hand at the time. They both work great!

L - C GLUTEN FREE BASIC FLAX MEAL FOCACCIA BREAD

Steps:

• Preheat oven to 350º F.
• Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
• Mix dry ingredients well - a whisk works well.
• Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
• Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
• Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
• Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
• Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
• At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

GLUTEN FREE FOCACCIA

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.