Gluten Free Focaccia Bread
This Italian
style flatbread is high and soft, rather than thin and crunchy. It's
reminiscent of a thick crust pizza with no toppings, and it's a flavorful side
to soup and salad.
Ingredients
- 1/2 tsp sea salt
- 1 tbsp chopped fresh rosemary
- 1 tbsp freshly grated Parmigiano Reggiano
- cracked black pepper to taste
- 1/2 recipe gluten free English muffin dough
- 1/4-1/2 cup extra virgin olive oil
Instructions
First, make
the dough as directly and let stand on the counter, covered, for 6-8 hours. The
dough can be refrigerated at this stage until the cooking day, up to 5 days.
Then, pour
about half of the olive oil into the bottom of a 12-inch cast-iron skillet (or
cake pan). * See notes below.
Pour the
batter on top of the olive oil and add the rest of the olive oil on top. With
your fingertips, honeycomb the dough and gently spread it over the sides of the
pan. Cover and let rise until its size doubles, about 1/2 to 1 hour.
Preheat the
oven to 400 degrees. When the dough has risen, sprinkle with rosemary, sea
salt, cracked pepper and Parmigiano Reggiano on top and bake for about 25-30
minutes, or until golden.
Serve hot
with pasta or serve sandwich bread by cutting the pieces in half horizontally.
Happy Cooking Time.
