This focaccia is my new favorite gluten-free bread, ever. It's so good, in fact, that I almost didn't want to share the recipe just so I could keep it all to myself. But then I thought "if everyone made this bread, we could have a shot at world peace". So I chose peace.
All kidding aside, make this bread - you will not regret it. I would HIGHLY recommend making it along with any of the following recipes below. If you really want to make your family and friends happy - whip up the walnut pesto, top it on the garlic & herb focaccia and THEN dip it in the butternut squash bisque. You're welcome.
Note: I am going to work on a grain-free version of this next.
What You'll Need:
3 cups lukewarm water
1 package of active dry yeast (Red Star is certified gluten free)
1 cup brown rice flour
3 1⁄4 cups white rice flour
3 tablespoons extra virgin olive oil
2 tablespoons raw honey or coconut sugar
1 tablespoon sea salt
1 large or two small fresh garlic gloves, minced
1 Tbsp dried rosemary
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
1 tsp garlic powder
In a small bowl, combine 1⁄4 cup of lukewarm water with one packet of yeast and 2 Tablespoons raw honey or coconut sugar. Whisk and let it sit for 5 minutes.
In a separate large mixing bowl, combine brown rice flour, white rice flour and salt. Add the yeast-water mixture, 2 Tablespoons olive oil (save the other Tablespoon for later!) and remaining lukewarm water to the bowl and mix by hand or electric mixer until you have a smooth batter. (Note: I just mix by hand & I call it my arm workout for the day but include the electric mixer as an option). Be careful not to over blend the mixture. Stir in minced garlic, 1/2 Tablespoon dried rosemary (save the other 1/2 Tablespoon for topping), 1/2 Tablespoon dried oregano and 1/2 Tablespoon dried basil. Mix until the herbs are evenly distributed in the batter.
Using either olive oil on a paper towel or a nonstick cooking spray, coat a 13x9 inch non-stick cake pan. Pour your dough into the pan.
Cover the cake pan with plastic wrap and allow the dough to rise for 1 - 2 hours at room temperature. If you are in a colder climate, turn your oven to 300 F for 1 minute and then turn off to create a warm environment. Make sure the oven is not hot - we're going for warm here - and then put the dough in your oven to help it rise.
After your dough has risen, drizzle the remaining 1 Tablespoon of olive oil over your dough and carefully spread with a spoon to coat the top. Sprinkle 1 teaspoon of garlic powder and 1/2 Tbsp dried rosemary over the top of your pan.
Bake at 375 F for about 30 minutes. Before you remove it from the oven, press knife in the middle of the cake pan to make sure it's done - if it's not, the un-cooked dough will stick to your knife. You will also know it is done when the edges are a light golden brown.
Allow it to cool, cut into squares and serve!
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