Rosemary Focaccia Bread!

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!

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!

Gluten Free Rosemary Focaccia Bread Recipe by Successfully Gluten Free!

Focaccia Bread Pizza!

While around here, we usually go for a thin crust pizza, every so often we're in the mood for pizza with a big thick crust and plenty of toppings.  My focaccia bread recipe makes a perfect thick and hearty crust for heavier toppings.  My son topped this pizza himself for his birthday. It was delicious! Enjoy!

Gluten Free Focaccia Bread Pizza - Fresh from the oven and ready to eat!

Focaccia Bread Pizza!
Serves 4-6

Make 1 batch of my easy Focaccia Bread.  You can leave off sprinkling on salt & herbs after brushing with olive oil.  Bake as directed.

Remove from oven, and top with the following (or other pizza toppings of your choice):
spaghetti sauce, use generously
fresh spinach, diced finely
fresh sliced mozzarella
diced ham or pepperoni
grated parmesan, sprinkle lightly over entire pizza before cooking
olive tapenade, spread lightly (optional)
red chili flakes (optional)

My son topping his own focaccia pizza for his birthday (his choice!).

Plenty of toppings piled on by my daughter.

Bake at 400F for about 5 minutes, then slide the pizza directly onto the rack for another 5-10 minutes until toppings are nicely cooked (depends on how many toppings you put on).   Cooking directly on the rack ensures a nice crisp bottom crust.  

Remove carefully from oven (Either back onto the pan or onto a large cutting board).  Slice and serve! After slicing, it's best to place pizza on a wire cooling rack to ensure the bottom stays nice and crisp. Enjoy!

My son's pizza, with fewer toppings fresh from the oven.

Easy & Delicious Gluten-Free Focaccia Bread

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.

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!

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.

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!