Gluten Free Vegan Focaccia My Favorite Gluten Free Bread Recipes

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.

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.