Tomato-Garlic Focaccia

• Course Appetizer, Side Dish
• Cuisine Italian, Kid Friendly, Party Food, Spring

Prep time

Cook time

Servings

Ingredients

• 1 Cup Sorghum Flour
• 1 Cup Potato Starch or tapioca starch
• 1/2 Cup 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

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.