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Gluten-free Focaccia
Adapted from "1,000 Gluten-free Recipes" by Carol Fenster
Ingredients:
- 1 1/2 tsp. active dry yeast
- 2 tsp. sugar
- 1/2 cup warm water (110 F)
- White rice flour for dusting the pan
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 1/2 tsp. xanthan gum
- 1/2 tsp. salt
- 2 large eggs, best at room temperature
- 2 tbsp. extra-virgin olive oil
- 1 tsp. cider vinegar
Directions:
- In a small bowl or measuring cup, dissolve the yeast and sugar in the warm water. Put it in a warm place to let rise and foam.
- Grease an 8x8 nonstick pan and dust the bottom and sides lightly with white rice flour (or any gf blend you have).
- Combine all of the dry ingredients in a mixing bowl and add the eggs, vinegar, oil, and yeast-water mixture.
- Beat the dough by hand or with a mixer on low until it is thoroughly blended. If using a blender, increase the mixer speed to medium and continue beating for 30 seconds or until dough starts to get a bit thicker. The dough will be very wet and will look more like muffin batter (you won't be able to knead it).
- Transfer the dough to the pan. Spread it to the edges of the pan with a wet spatula or spoon and make sure that it is evenly spread. Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in height. If you are making herbed focaccia, spray dough with cooking spray and sprinkle the dough with rosemary and salt.
- Preheat oven to 400 F. When the dough has risen, place in the preheated oven and bake for 18 - 20 minutes. It's done when you can push down on it and it springs back. Remove from oven and cool the focaccia in the pan for 10 minutes on a wire rack. Remove it from pan and cool another 10 minutes more on the wire rack. Slice with a serrated knife.
- Store in the fridge for up to one day and reheat when you are ready to serve it. Otherwise, keep it in the freezer, already sliced, and defrost as needed.
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