Focaccia Bread

I tried making gluten free focaccia for the first time last night.  I would say it is a little on the dense side, but pretty darn good; so I will go ahead and share it.  It would definitely make a good pizza crust.

Focaccia is fun because you can keep it pretty simple with just a little salt and herbs sprinkled on top or you can do it a little more “pizza” style and add some more substantive toppings.  This time we did it with sun dried tomatoes, kalamata olives and some chopped fresh rosemary sprigs.  It was pretty awesome.

Focaccia

Gluten Free Focaccia/Pizza Dough

In a small bowl mix together and set aside:

1/2 C warm water (110-115°)

2 1/2 tsp yeast

1/2 tsp sugar

In a large bowl combine:

1/2 C brown rice flour

1/2 C sorghum flour

1/4 C Garfava bean flour

3/4 C tapioca starch

1/2 tsp xanthan gum

1/2 tsp salt

In another small bowl mix together:

1 egg, beaten

1 tsp cider vinegar

Measure out:

1/4-1/2 C warm water (110-115°)

Add the yeast mixture and egg mixture to the flour mix and combine.  Slowly add more warm water until you get a wet but workable dough texture.  It will not be stretchy/springy like wheat dough!  Don’t worry if it’s on the wet/sticky side.  It should be.

Grease a cookie sheet or pizza pan and press out dough  so that it is about 1/2 inch thick.  Brush with a little olive oil (I bet reserved egg would work well for this too) and press your toppings into the dough.

Let rise in a warm place for about 30 minutes (until dough has about doubled.

Bake in a 400° oven for 20 minutes.