Focaccia Bread (GF)

Whenever I suggest to someone they try eliminating wheat or gluten from their diet, I like to gift this focaccia bread as a way to soften the blow. Feel free to customize it with your own herb, cheese, or even veggie toppings.

Ingredients:

1 1/2 cups warm water (120-130 degrees)

1 tbs honey

1 package rapid yeast

2 1/4 cups King Arthur Measure for Measure gluten free flour

4 tbs ground flax meal

2 tsp baking powder

1 tsp kosher salt

2 tbs olive plus more for drizzling

1 to 2 tbs herbs for topping such as Italian Seasoning, Herbs de Provence, or sprigs of fresh rosemary or thyme

1/4 cup finely grated Pecorino or Parmesan (optional)

Approximately 10 cherry tomatoes, halved (optional)

Directions:

• Prepare 8 or 9 inch round or square baking pan with a piece of parchment paper. Drizzle the top with olive oil.

• Warm the water to 120-130 degrees, then add honey and yeast. Allow yeast to bloom for 3-5 minutes

• Combine dry ingredients in large bowl, whisk together the flour, flax meal, kosher salt, and baking powder. Set aside while yeast blooms.

• Add 2 tbs olive oil to flour mixture. Pour in bloomed yeast mixture and stir. Dough will be batter-like.

• Transfer dough to prepared pan. Pat and spread it out with a spatula. Drizzle the top with more olive oil. Cover with a towel and allow to rest and rise in warm place for at least 30 minutes.

• Preheat the oven to 400 degrees.

• Coat fingers with olive oil and gently dimple the dough with your fingers. Sprinkle cheese and herbs, add halved tomatoes to dimples and drizzle a little more olive oil to the top.

• Bake 25-28 minutes. Cool 10 minutes. Serve warm.