This tasty focaccia bread is so easy to whip up. You can use it as a side-dish, or slice/pull it apart to use it as tasty sandwich bread. My 3 year old loves helping me make this because I let her brush the dough with olive oil, and she gets to help sprinkle on the toppings, too.
Focaccia Bread
based on a recipe from the only GF cookbook I'd recommend, "Artisanal Gluten-Free Cooking"
Makes 1 large cookie-sheet sized focaccia
Preheat oven to 400F. Line cookie sheet with parchment paper. Butter edges and anywhere the parchment paper might not cover.
In a mixer, combine the following dry ingredients:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 tsp salt
2 Tbsp quick-rise yeast
2 Tbsp sugar
Add in, mix slowly, then increase speed to medium. Beat 2-3 minutes:
2 cups warm water
2 eggs
4 Tbsp olive oil
Spread in prepared baking pan.
Brush with 2 Tbsp olive oil.
Sprinkle with:
fresh ground salt
dried oregano
dried basil
Let rise 15-20 minutes in a warm location.
Bake at 400F for ~20 - 25 minutes, until nicely browned. Remove from oven. Let sit a few minutes before removing to a cooling rack (remove parchment paper, too). You can cut warm or cool with a bread knife.
We used it here for breadsticks. I cut these in half again to make the a bit shorter, and they were great dipped in spaghetti sauce.
An easy sandwich whipped together on focaccia bread. Yum!
based on a recipe from the only GF cookbook I'd recommend, "Artisanal Gluten-Free Cooking"
Makes 1 large cookie-sheet sized focaccia
Preheat oven to 400F. Line cookie sheet with parchment paper. Butter edges and anywhere the parchment paper might not cover.
In a mixer, combine the following dry ingredients:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 tsp salt
2 Tbsp quick-rise yeast
2 Tbsp sugar
Add in, mix slowly, then increase speed to medium. Beat 2-3 minutes:
2 cups warm water
2 eggs
4 Tbsp olive oil
Spread in prepared baking pan.
Brush with 2 Tbsp olive oil.
My 3 year old brushing the focaccia with olive oil. She loves making this bread!
Sprinkle with:
fresh ground salt
dried oregano
dried basil
Let rise 15-20 minutes in a warm location.
The focaccia ready to bake after a 15-20 minute rise.
Bake at 400F for ~20 - 25 minutes, until nicely browned. Remove from oven. Let sit a few minutes before removing to a cooling rack (remove parchment paper, too). You can cut warm or cool with a bread knife.
Fresh out of the oven.
Cut into strips for breadsticks OR cut into squares to use for sandwiches. Enjoy!
Where does one find Kristin's Gluten-Free Flour Mix? Thank you.
ReplyDeleteOops! I meant to include the link - it's fixed. I have a list of flours that I mix together to make my own flour mix for many of the recipes.
DeleteHi!
ReplyDeleteYour blog caught my attention thanks to the quality of your recipes. From myTaste.com, one of the biggest recipe search engines in USA and in the world, we would like to invite you to add your blog to our site and make your recipes available to lots of people.
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While I love all your recipes and use your gf flour mix for everything, I am playing favourites with this one. I make it regularly and absolutely love it. Thank you for the great recipes!
ReplyDeleteYou're so welcome! I'm glad you enjoy the recipes! :)
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