Gluten-free Focaccia

Apparently Cole and Abe could live on only this bread. I never knew. This recipe makes two flat breads (one for each). We use this as pizza dough, too.

First make a sponge.

2 tablespoons yeast

1/4 cup sugar (white or brown)

2 cups of warm water

2 cups gf flour mix (I used a sorghum and millet mixture)

Mix and let sit for 40 minutes then add:

2 teaspoons salt

6 tablespoons oil (olive or canola is what I have used)

3 cups flour (I used two cups tapioca starch and one more cup of the sorghum and millet mixture, or 1 1/2 cup of each)

1 tablespoon xanthan gum

1 egg

Mix a fresh, finely chopped herb into the dough if you want

Mix the sponge and the rest of the ingredients in your favorite stand mixer until it is smooth, about 3 minutes. It should be on the soft side. Grease two cookie sheets and form the dough into a flat oval/rectangle shape and let rise for about 30 minutes. Poke with your fingers to create the focaccia look by pressing down on the dough deeply, but not all the way through. 

This is where you can add toppings to the focaccia. Drizzle some oil on the top (maybe 2 T for each loaf), add some sea salt, sprinkle some sesame seeds, add garlic and onion if you like, or top with something else.

Let rise again for 20-30 minutes if you have the time, but you can bake it right away at 450 for about 20 minutes. It is a good idea to switch the bread's position part way through baking.