Recipes
Sundried Tomato Focaccia (gluten free, egg free)
By: Nancy
Make crusty, chewy, rustic treat flat like a traditional focaccia, or loaf shaped. Unbelievable!
Details
Ingredients
- 1 1/2 cups warm water
- 3 tablespoons olive oil
- 2 teaspoons chopped garlic
- 1/3 cup cornmeal
- 3 cups All purpose gluten free flour I use Bob's Red Mill
- 3 teaspoons xanthan gum
- 1 teaspoon salt
- 2 1/4 teaspoons yeast
- 1/2 cup sundried tomatoes coarsely chopped
- 1/2 cup parmesan cheese grated
Directions
- In a bowl, combine all dry ingredients. Set aside
- In the mixer on low, combine all wet ingredients and slowly add the dry ones
- Form into a loaf by hand on a baking sheet so its rough and rustic looking
- Allow to rise in a warm place for at least an hour, but it will be dense and low
- Bake at 375° until brown and crusty on the outside, about 45 minutes.
