Tomato-Garlic Focaccia

Bob’s Red Mill

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Nutrition Facts
Tomato-Garlic Focaccia
Amount Per Serving
Calories 198 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 250mg 10%
Total Carbohydrates 32g 11%
Sugars 2g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 25 Minutes
Cook Time 35 Minutes
Passive Time 30 Minutes
Servings
Loaf
Ingredients
  • 1 Cup Sorghum Flour
  • 1 Cup Potato Starch
    or tapioca starch
  • 1/2 Cup Bob's Red Mill Gluten-Free Oat Flour
  • 2 Teaspoons Xanthan Gum
  • 1 1/4 Teaspoons Sea Salt
  • 2 Cloves garlic
    minced, or 1/2 teaspoon garlic powder
  • 2 Teaspoons Rosemary
    chopped
  • 2 Teaspoons Thyme
    chopped
  • 2 Teaspoons Basil
    chopped
  • 1 Tablespoon Active Dry Yeast
  • 1 1/4 Cup Warm Water
    at 110F
  • 1 Pinch Sugar
    raw
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon honey
  • 1/2 Teaspoon Rice Vinegar
    mild, or lemon juice
  • 1 Egg
    beaten, or egg replacement, mixed
  • Dusting Gluten-Free Cornmeal
Prep Time 25 Minutes
Cook Time 35 Minutes
Passive Time 30 Minutes
Servings
Loaf
Ingredients
  • 1 Cup Sorghum Flour
  • 1 Cup Potato Starch
    or tapioca starch
  • 1/2 Cup Bob's Red Mill Gluten-Free Oat Flour
  • 2 Teaspoons Xanthan Gum
  • 1 1/4 Teaspoons Sea Salt
  • 2 Cloves garlic
    minced, or 1/2 teaspoon garlic powder
  • 2 Teaspoons Rosemary
    chopped
  • 2 Teaspoons Thyme
    chopped
  • 2 Teaspoons Basil
    chopped
  • 1 Tablespoon Active Dry Yeast
  • 1 1/4 Cup Warm Water
    at 110F
  • 1 Pinch Sugar
    raw
  • 4 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon honey
  • 1/2 Teaspoon Rice Vinegar
    mild, or lemon juice
  • 1 Egg
    beaten, or egg replacement, mixed
  • Dusting Gluten-Free Cornmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Tomato-Garlic Focaccia
Amount Per Serving
Calories 198 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 250mg 10%
Total Carbohydrates 32g 11%
Sugars 2g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Turn on the oven briefly, just to warm it, then turn it off.
  2. Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.
  3. In a separate bowl, proof the yeast in warm water and pinch of sugar.
  4. When the yeast is ready, pour the mixture into the dry ingredients.
  5. Add the olive oil, honey, vinegar, and egg or egg replacement. Stir to combine. The dough should be sticky- it doesn’t really feel like typical wheat bread dough- more like a thick muffin batter.
  6. Scoop the dough into a 9-inch cake pan dusted with cornmeal.
  7. Using wet hands, pat and shape the dough into a rounded loaf.
  8. Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.
  9. Place the pan into the warm oven and allow it to rest and rise for 30 minutes.
  10. Bake at 375ºF for 25 to 35 minutes.
  11. Remove from the pan and cool on a wire rack.