Focaccia Bread

1-1/2 tsp        Active dry yeast

2 tsp                Sugar

½ cup              Warm water (about 110 degrees)

1 ½ cups          gfGoodies Breading and Batter mix

1 ½ tsp            Xanthan gum

4 tsp                Chopped fresh rosemary (2 teaspoons dried)

½ tsp               Onion powder

½ tsp               Table salt

2                       Large eggs, room temperature

1 tsp                Apple cider vinegar

½ tsp               Italian seasoning (optional)

1 tsp                Kosher or coarse salt

Olive oil cooking spray

Serves 10

  1. In small bowl, dissolve the yeast and sugar in the warm water.  Set aside to foam for about 5-10 minutes.
  2. Generously grease cookie sheet and coat with corn meal, rice flour or Breading and Batter mix.
  3. In a mixer bowl, combine Breading and Batter, xanthan gum 2 tsp rosemary, onion powder, table salt, eggs, vinegar, and yeast mixture. Beat on low until completely blended. Increase speed to medium and beat 30 seconds longer or until dough starts to thicken slightly. The dough will be soft and sticky.
  4. Transfer dough to prepared cookie sheet. Spread dough to 11 x 7 inch shape. Use wet spatula and make sure dough is uniformly thick.
  5. Let rise in warm (75-80 degrees) place for 1 hour or until dough is about 2 inches high. Spray with olive oil and sprinkle with 2 tsp of rosemary and coarse salt.
  6. Preheat oven 400 degrees
  7. Bake until top is golden brown, cool on pan for 10 minutes before moving to rack.  Brush lightly with olive oil.
  8. Serve slightly warm.

Optional:  Top with sliced onions and tomatoes and/or use herbs of your choice.

Adapted by gfGoodies, from 100 Best Gluten-Free Recipes by Carol Fenster