gluten-free, dairy-free focaccia

Focaccia is a delicious bread you can make gluten-free if you wish. It's dairy-free unless you add cheese.

 

FOCACCIA

1½ cups flour [white wheat flour or a gluten-free mix containing rice flour as the first ingredient]

2 teaspoons xanthan gum [optional]

1 teaspoon sugar

½ teaspoon salt

2 tablespoons fast-rising yeast

 

2/3 cup warm water

1 tablespoon vinegar

1 egg

 

chopped rosemary and/or other additions such as herbs, sun-dried tomatoes, etc.

toppings such as cherry tomatoes, garlic, black olives, caramelized onion [optional]

 

Method

1] Combine first 5 ingredients [dry].

2] In another container, combine next 3 ingredients [wet].

3] Stir wet ingredients into dry.

4] Put in chopped rosemary and/or other additions.

5] Mix well until it forms a dough.

6] Press dough into oiled nine-inch springform pan.

7] If desired, put topping/s on.

8] Cover loosely and let rise about 20 minutes.

9] Bake at 400°F for about 20 minutes, until nicely browned. [You may need a somewhat lower temperature if using topping/s that burn easily.]

 

Variation 1: Use a bigger pan such as a cookie sheet to make a thinner, crunchier focaccia.

Variation 2: If using regular yeast [not fast-rising], mix it with the warm water and sugar and leave about 15 minutes, until it's quite foamy.

Variation 3: After you mix your dough, leave it loosely covered in a warm draft-free place for an hour or more. Then press it into the pan and proceed as above.

Best served hot. Leftovers can be reheated.