I realized that while I've been making my focaccia bread like this for awhile, I hadn't posted an update! It's a bit thinner than my thicker focaccia bread recipe, but we LOVE this one so much more! It works perfectly as a thicker pizza crust, too. Just make it like this (leave out the rosemary, if desired or replace with basil), bake, then add toppings and bake again! Yum! This was a delicious accompaniment to the salmon salad, oven roasted cod and oven roasted potato wedges/fries served today. Enjoy!
Preheat oven to 400F. Line two cookie sheets with parchment paper.
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 3-4 minutes, scraping once or twice:
2 cups warm water
2 eggs
4 Tbsp olive oil (I recommend using a flavorful, darker olive oil)
Divide dough and spread around parchment paper with the back of a spatula.
In a small container, mix together:
3 Tbsp olive oil (flavored, if desired, or a flavorful darker olive oil)
1 - 2 Tbsp fresh rosemary, minced
2 - 3 tsp minced garlic
1/4 - 1/2 tsp pepper
dash salt (you'll sprinkle a little extra over the top later)
Spread the rosemary-olive oil mixture evenly between the two pans of dough. I like to scoop spoonfuls onto the dough and use the back of the spoon to spread around. Sprinkle with a little extra fresh-ground salt, if desired. Rise in a warm location at least 20 minutes.
A bit thinner than traditional focaccia bread, but so delicious and makes two pans!
Homemade Focaccia Bread. Fresh from the oven and cooling before slicing and eating!
Rosemary Focaccia Bread!
Makes 2 pans of focaccia bread - you can make one pan for a thicker focaccia bread, but we've preferred the thinner version here.Preheat oven to 400F. Line two cookie sheets with parchment paper.
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 3-4 minutes, scraping once or twice:
2 cups warm water
2 eggs
4 Tbsp olive oil (I recommend using a flavorful, darker olive oil)
Divide dough and spread around parchment paper with the back of a spatula.
Ready to add olive oil and herbs on top!
In a small container, mix together:
3 Tbsp olive oil (flavored, if desired, or a flavorful darker olive oil)
1 - 2 Tbsp fresh rosemary, minced
2 - 3 tsp minced garlic
1/4 - 1/2 tsp pepper
dash salt (you'll sprinkle a little extra over the top later)
Spread the rosemary-olive oil mixture evenly between the two pans of dough. I like to scoop spoonfuls onto the dough and use the back of the spoon to spread around. Sprinkle with a little extra fresh-ground salt, if desired. Rise in a warm location at least 20 minutes.
Risen and ready to bake!
Bake at 400 F (375 F convection) for 20-25 minutes, until focaccia bread is nicely browned. Remove from oven and immediately slide bread off parchment paper onto a cooling rack.
Great fresh from the oven. Or, you can cool and slice as strips, squares, or triangles! Enjoy!
Cooling on wire racks. Yum!
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