Wednesday, August 11, 2010

Gluten Free Focaccia Bread

Thought I would try another GF bread adventure last night and it actually turned out fabulous. I had this idea of eating lightly broiled focaccia, brushed with olive oil, and sprinkled with sea salt, cracked pepper and herbs. Sometimes I'm disappointed but this time I wasn't. The texture was spot-on, the crust crispy and the flavor was huge. I adapted this recipe from the Gluten Free Goddess but of course switched out her flours for Jules All Purpose GF Flour.

I sliced the baked wedges in half and brushed them with EVOO, and broiled them a minute or so until the top was crispy. We dipped them in oil and vinegar, and ate some topped with tomatoes and parmesan. Lots of options for the easy easy easy bread!!!

*** PS...This is another recipe that does NOT taste GF. Nobody will know.

Turn on the oven briefly- to warm it- then turn it off.
Whisk together these dry ingredients in a large mixing bowl:
2 1/2 cups All Purpose GF Flour (recommend Jules or Better Batter)
2 teaspoons xanthan gum (Not needed if using Jules or BB)
1/ 1/4 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
2 teaspoons dried thyme
2 teaspoons dried basil

Proof the yeast in a large glass measuring cup:
Add 1 tablespoon instant dry yeast- or rapid yeast to:
1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
A pinch of raw sugar

When the yeast is poofy, pour the mixture into the dry ingredients and add:
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar (this helps bind and keep texture moist)
1/2 teaspoon mild rice vinegar or lemon juice
1 egg whisked

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, greased cake pan dusted with
cornmeal. Using wet hands pat and shape the dough into a rounded loaf. 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 or until doubled.
Turn on the oven to 400 degrees F. Set the timer for 10 minutes, then turn oven down to
350 degrees F for another 12-15 minutes. Bake until golden and firm. If you thump it it should sound hollow.
Remove from the pan as soons you can and cool it on a wire rack. Slice with a sharp bread knife.
Makes 8 wedges. If you bake at a lower altitude, or you use eggs, the loaf might be done sooner- closer to 22 to 25
minutes. Keep an eye on it.

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