AWESOME GLUTEN FREE FOCACCIA BREAD!
This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Recipe #391326. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients.
Provided by WI Cheesehead
Categories Yeast Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
- Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
- Beat for 2 minutes; dough will be soft and sticky.
- Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
- Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
- Sprinkle Parmesan cheese on top, cut and serve.
- Optional Toppings:.
- Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
- Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
- Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
- Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.
GLUTEN FREE VEGAN FOCACCIA (MY FAVORITE GLUTEN FREE BREAD)
This recipe comes from Annalaise Roberts book Gluten Free Baking Classics. This is my favorite recipe from the book. The flavor and texture are perfect. Somtimes i like to put the dough in a rectangle pan, cut the focacia into squares and then slice them like you are layering a cake use for sandwhiches.
Provided by valgal123
Categories Yeast Breads
Time 2h20m
Yield 8 pieces, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour a 8-8'' pan, use rice flour for this. I also put parchment paper on the bottom.
- Mix dry ingredients together.
- Put the yeast in warm water with a pinch of sugar and let sit for 5 minutes or so. Then add the oil and add the wet ingredients to the dry, mix just until blended.
- Then mix with mixer on high for 2 minutes.
- Spoon dough into pan. Cover and let double in size, about 40-60 minutes.
- Preheat oven to 400 with rack in lower third of oven (i have forgotten to position the oven racks before and it still turned out fine).
- When dough has doubled in size, sprinkle with olive oil and brush across dough. Sprinkle with rosemerry and sea salt.
- Bake 20 minutes, should be light brown. Cool in pan 15 minutes and then enjoy.
Nutrition Facts : Calories 145.8, Fat 1.6, SaturatedFat 0.2, Sodium 299.4, Carbohydrate 30.5, Fiber 3, Sugar 3.6, Protein 3.6
GLUTEN-FREE YEAST-FREE GARLIC FOCACCIA ROLLS
These quick & easy buns are great in a time fix. Soft and very flavourful, they also work well when formed into breadsticks.
Provided by katii
Categories Quick Breads
Time 35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
- Add water and garlic, mix well.
- Spoon batter into a prepared roll pan.
- Sprinkle garlic salt and garlic & herb spice blend over the rolls.
- Bake in a preheated 350* F oven for 20 minutes.
- Quickly remove the rolls, brush with egg whites, and place back in oven.
- Bake for an additional 5 minutes or until golden brown.
- Let cool on a wire rack before serving.
- Enjoy!
GLUTEN FREE FOCACCIA
This is a Bette Hagman favorite! This bread is sooo good! It does not store well, or have the same delicious texture the next day (but it never lasts that long, so who cares!). Prep time does NOT include rise time.
Provided by Diane R
Categories Yeast Breads
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 15
Steps:
- Spray 9x13" pan w/ cooking spray.
- Put sugar in water, add yeast, set aside.
- Whisk together rice, tapioca flours, xanthan gum, minced onion and salt, set aside.
- Blend egg, 1 T. olive oil and yeast water. Add flour mixture and beat on high 2 minutes (I have always done this by hand, she recommends a heavy duty mixer but I've never found it necessary).
- Pour the thin dough into prepared pan and spread to cover bottom of pan.
- Dribble remaining 2T. olive oil over top and sprinkle with dash onion salt, parmesan cheese and desired additional toppings.
- Cover and let rise 20-25 minutes (rapid yeast) or 40-45 minutes (regular yeast).
- Preheat oven to 400, Bake 20-25 minutes or until slightly browned.
- Serve hot from oven, cut into squares.
Nutrition Facts : Calories 119.2, Fat 5.3, SaturatedFat 0.9, Cholesterol 23.5, Sodium 138.1, Carbohydrate 15.5, Fiber 0.7, Sugar 1, Protein 2.1
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