Gluten-Free Garlic & Herb Focaccia

Gluten-Free Garlic & Herb Focaccia
 

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. 

Summertime Tomato Bruschetta

Walnut Pesto

Butternut Squash Bisque

 

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

To Make: 


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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