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Foodie 411

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Tomato-Garlic Focaccia

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Flatbreads are easy to make. Don't be intimidated. You can stir up a dough, plop it into a cake pan, rise and bake it in under an hour. And it's delicious with gluten-free flours.

Ingredients

1 cup
sorghum flour
1 cup
potato starch, (not potato flour!)
1/2 cup
millet flour
2 teaspoons
xanthan gum
1 1/4 teaspoons
sea salt
1 teaspoon
dried minced onion
1/2 teaspoon
garlic powder
2 teaspoons
dried thyme
2 teaspoons
dried basil
1 teaspoon
active dry yeast
1 1/4 to 1 1/3 cup
warm water, at 110°F
1 pinch
raw sugar
4 tablespoons
extra virgin olive oil
1 tablespoon
honey, or raw agave nectar (this helps bind and keep texture moist)
1/2 tablespoon
mild wine, or rice vinegar (or lemon juice)
egg replacer for 1 egg whisked with warm water
cornmeal, for dusting the pan

Instructions

Turn on the oven briefly -- to warm it -- then turn it off.
Whisk together the first 9 ingredients in a large mixing bowl.
In a large glass measuring cup, proof the yeast by adding 1 1/4 to 1 1/3 cup warm water (at 110°F) and a pinch of raw sugar.
When the yeast is poofy, pour the mixture into the dry ingredients and add olive oil, honey or raw agave nectar, wine or rice vinegar (or lemon juice) and egg replacer whisked with warm water
Stir to combine. The dough should be sticky -- it doesn't really feel like typical wheat bread dough -- more like a thick muffin batter.
Scoop the dough into a 9-inch cake pan dusted with cornmeal.
Using wet hands, pat and shape the dough into a rounded loaf.
Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs and a little sea salt.
Place the pan into the warm oven and allow it to rest and rise for 20 minutes. Turn on the oven to 375°F.
Start timing the baking when the oven comes up to temperature. Once the oven is 375°F, put the timer on for 25 minutes. Bake until golden and firm. If you thump it, it should sound hollow.
Remove from the pan as soon as you can and cool it on a wire rack. Slice with a sharp bread knife.