Gluten Free Focaccia

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Prepare a cookie sheet or jelly roll pan (a pan with sides works great here!)  Line with a sheet of parchment paper so that the parchment completely covers the sides and the complete pan.  No parts of my baking pan were exposed.  Drizzle about 2 TBSP of olive oil onto the parchment.  Be prepared, it will pool in the middle, you might have to spread it out again just before adding your dough.

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In a mixer bowl add:

1 1/3 cups brown rice flour

1 cup tapioca starch

1 cup potato starch

1 TBSP sugar

2 tsp xanthan gum

1 tsp salt

1 TBSP yeast (instant, rapid, breadmaker type)

1 tbsp fresh chopped rosemary (optional)  other herbs may be substituted

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In a measuring cup add:  

1 1/2 cups warm water

1/4 cup olive oil (I always use EVOO)

2 eggs. 

Whisk with a fork to ensure the eggs are well blended.  Add to mixer and mix on low to medium speed until dough is smooth.  

It will be a wet, pasty dough.  

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Spread dough onto oiled parchment paper with a spatula, to cover the pan.  The dough will be about 1/2 inch thick (1 cm)

Drizzle more olive oil on top of the dough and sprinkle with coarse sea salt.  Set in a warm place to rise for approximately 1 hour, until double in thickness and puffy.  

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Bake in a 400F oven for 20-25 minutes until lightly golden in colour.  Remove from oven, and promptly remove from baking pan onto a cooling rack.  I will leave it on the parchment for about 15-20 minutes, but then remove the parchment paper to prevent the bottom from sweating as it cools.  

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Cut in strips and diagonals and serve.  

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This also makes an amazing sandwich bread!  Split it in half (thickness wise) and fill with your favourite sandwich meats, veggies, etc.  Store in an airtight container or bag, once it has cooled completely.  

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