Focaccia Bread

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From : http://www.savorypalate.com

Carol Fenster's Focaccia Bread

 

 

Bread

3/4 cup warm water (110º)

1 teaspoon sugar or honey

2 large eggs* SEE BELOW FOR CONVERSON

2 tablespoons olive oil

1/2 teaspoon cider vinegar

1 1/2 teaspoons dry yeast

1 cup brown rice flour or

garbanzo/fava bean flour**

1/2 cup tapioca flour

1 teaspoon unflavored gelatin powder

1 1/2 teaspoons xanthan gum

1 teaspoon dried rosemary leaves

1/2 teaspoon onion powder

3/4 teaspoon salt

 

 

Topping

1 1/4 teaspoons Italian herb seasoning

1/4 teaspoon salt

1 tablespoon olive oil

Parmesan cheese

(cow, rice, soy)-optional

Great with any meal, or slice horizontally for flavorful sandwiches.

 

Bread: Combine warm water, sugar (or honey), eggs (or tofu--see Focaccia

without Eggs below), oil, and vinegar in medium mixer bowl. Beat dough

with mixer (using regular beaters, not dough hooks) until very, very

smooth. Add yeast, flours, gelatin powder, xanthan gum, rosemary, onion

powder, and salt. Beat for 2 minutes. The dough will be soft and

sticky--like thick cake batter.

 

Transfer dough to 11 x 7-inch nonstick pan, 8-inch round nonstick pan,

or 15 x 10-inch nonstick pan sprayed with cooking spray. Cover with

aluminum foil and let rise in warm place for 30 minutes or until desired

height.

 

Topping: Preheat oven to 400° . Sprinkle bread with Italian seasoning,

salt, and oil (or to taste). Bake for 15 minutes or until golden brown.

You may drizzle additional olive oil on baked Focaccia. (A sprinkle of

Parmesan cheese is optional.) Makes 8-inch or 11 x 7-inch or 15 x

10-inch loaf. Serves 6.

 

*Focaccia without Eggs: Omit eggs. Use 1/2 cup soft silken tofu.

 

Calories 215; Fat 8g; Protein 4g; Carbohydrates 32g; Cholesterol 20mg;

Sodium 390mg; Fiber 3g

 

Eggs add additional 42mg cholesterol per serving.

 

Additional Toppings

 

Herb Focaccia: Combine 1/2 teaspoon dried rosemary, 1/2 teaspoon dried

sage, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 2

tablespoons Parmesan cheese (cow, rice, soy).

 

Sun-Dried Tomato & Olive Focaccia: Sauté 1/4 cup chopped sun-dried

tomatoes, 1/4 cup sliced black olives, and 1/4 cup chopped onion in 1

teaspoon oil.

 

Pesto Focaccia: Purée the following in food processor just until smooth,

leaving a bit of texture: 1 cup fresh basil leaves, 1 garlic clove, 1/2

cup pine nuts. With motor running, slowly add 1/4 cup olive oil through

feed tube. Add 1/4 cup Parmesan cheese (cow, rice, soy) and dash of

freshly ground black pepper.

 

**Available from Authentic Foods, Bob's Red Mill, Ener-G Foods,

Gluten-Free Pantry, or Miss Roben's

 

 

General Information: info. 2002 by Savory

Palate, Inc.

The material on this website is for informational purposes only

and should not be used as medical advice. Consult your health

professional.