Gluten Free Focacia Bread

We had tried this recipe last night and according to my wife this is the best bread she has had in the last two-years.
So this was a real winner.  Originally we were going to pair this with the clam chowder, but we instead paired it with a winter squash/pumpkin soup that turned out awesome as well.  We will definately be doing this recipe often.
To go along with this we did an olive oil/herb/sea salt mix for dipping
http://ourgaggleofgirls.com/recipes/2007/12/06/great-gluten-free-focaccia/

Ingredients

  • 3/4 cup warm water (110 degrees F)
  • 1 teaspoon sugar
  • 2 eggs (or egg replacer to substitute for 2 eggs)
  • 2 TBS olive oil
  • 1 tsp cider vinegar
  • 1 1/2 tsp yeast
  • 1 cup gf flour (I like millet or sorghum for this, but bean or rice works too) — we used white rice flour
  • 1/2 cup starch (tapoica, arrowroot, or corn) — we used tapioca starch/flour
  • 1 tsp plain gelatin powder (or agar-agar powder)
  • 1 tsp xanthan gum (or guar gum if corn-free)
  • 2 tsp yeast
  • 1 tsp Italian Seasoning — any old herbs you feel like flavoring with we did, rosemary, thime, oregano, garlic
  • 1 tsp kosher salt — we used Sea Salt
  • more olive oil
  • 1 tsp dry rosemary, gently crushed in your hand
  • several pinches kosher salt  — we used Sea Salt

Method  Prep Time: 10 minutes or so, Time to rise 30 minutes, Time to Bake 30 minutes Total Time 1:10 minutes

  1. Combine all liquid ingredients (plus sugar) in your mixer bowl. Beat together (with the attachment you would use for making a cake – not the whisk or the dough hook) while you assemble the dry ingredients.
  2. In a smallish bowl, whisk together the dry ingredients (from yeast through the 1 tsp kosher salt). Add to the wet ingredients in the mixer. Beat for about 2 minutes. The dough will look like brownie batter, not like traditional bread dough.
  3. Use a spatula to scrape down the sides. Lightly oil either 2 8-inch round pie/cake tins or one long (7×11 or 9×13) pan.
  4. Oil your fingers, then spread the dough into the pans, stretching a bit and making fingertip indentations.
  5. Let rise in a warm place for about 30 minutes. While it is rising, preheat the oven to 400°F.
  6. Sprinkle the risen dough with a little olive oil, a few pinches of kosher salt, and the rosemary. You can really substitute any other herb for the rosemary, or leave it with just the kosher salt.
  7. Bake for 30 minutes, until it turns golden brown.

Cut and serve. This is delicious served with any meal, as a snack by itself, or with a savory spread on top

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