Rosemary Focaccia {Gluten-Free}

Jul 04, 2013 in appetizer, bread, side dish, dairy free, epicurious, fish/shellfish free, gluten free, peanut free, sesame free, soy free. Read the original on: JackieOurman.com | CAFE by Jackie Ourman

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I know I usually share recipes on Fridays but this one was so good, I just couldnâ€™t wait to tell you about it. Plus, itâ€™s early and the stores are still open for a little while. This recipe is easy. You definitely have time to make it today if you want to. This may just be my favorite gluten-free bread ever! So tasty with the perfect texture and no weird after-taste. You know what I mean, right?

I canâ€™t take credit for this one. Its all Chef Michelle Tampakis. She gave me permission to post the recipe. She is the best! When we were making pizza in culinary school this week, she brought in gluten-free dough for us to share. I was so excited and it tasted great!Â Thank you Chef Michelle!

Iâ€™ll keep this one short so I can get it out to you. I topped half with thinly sliced tomatoes and left the other half plain (Iâ€™ll admit itâ€¦not all of my kids love veggies!). I bought some seasoned ciliegine mozzarella to serve with the focaccia. The options are limitless. How about some fresh prosciutto, caramelized onions and tomato sauce on top. Mmmm. Now weâ€™re talking.Â

Have a very Happy 4th of July!!

Rosemary Focaccia {Gluten-Free}

Author:Â Michelle Tampakis

Recipe type:Â Bread

Prep time:Â 40 mins

Cook time:Â 25 mins

Total time:Â 1 hour 5 mins

Serves:Â 6-8

Ingredients

1Â¼ cup warm water
1 tbl active dry yeast
1â…“ cup sorghum
1â…“ cup potato starch
â…” cup tapioca flour
1 tbl xanthan gum
2 tbl fresh rosemary, chopped
1 tsp salt
3 tsp sugar
4 large eggs (room temperature)
Â¼ cup olive oil
2 tsp cider vinegar
extra olive oil for greasing pan
thinly sliced campari tomatoes for garnish, optional

Instructions

Combine active dry yeast and warm water and allow to sit for a few minutes to activate the yeast
Combine sorghum, potato starch, tapioca flour, xanthan gum rosemary, salt and sugar and mix in a bowl of a stand mixer with the paddle attachment or with a hand mixer on low until well combined
Whisk together eggs, olive oil and cider vinegar and then add water with yeast and mix well
Pour wet ingredients into dry and mix together 5-6 minutes
Grease a cookie tray with olive oil
Spread dough on the tray (It should be extremely sticky and moist. Use spatula and try to spread it out as evenly as possible to all edges of the tray)
Allow to sit in a slightly warm place (70-80 degrees) for 30 minutes)
Pre-heat oven to 375 degrees
Put on sliced tomatoes or any desired toppings and place in the oven
Bake about 25 minutes or until browned and firm to the touch
Allow to cool slightly, slice and enjoy!