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Gluten-Free Focaccia Recipe with Garlic + Tomato

Gluten free focaccia with garlic and tomatoes
Gluten-free focaccia recipe- with tomato, herbs and garlic.


Italian Flatbread for a Blue Moon


When my husband and I were on our honeymoon we ate focaccia every morning for breakfast. After a few cappuccinos, that is. Six between us. To fortify us for the walk across the piazza to the tiny bakery. After all, we were in Italy. Doing what you do in Italy.

Wake up.

Rub the garlic infused sleep from your eyes.

Pull on your jeans.

Walk to the local espresso bar.

Zip.

Boom.

Buon giorno!

The always smiling owner of the Podere Villuzza would greet us every morning on our way out the door, wishing us, Good day, for your blue moon!

I am thinking about our honeymoon today because our anniversary just passed. March is our month. And this time around marked our eighteenth. [How is that even possible?]

In so many ways we are just getting started. It still feels new. Even through the toughest years- in New Mexico, the most difficult of our marriage. The most isolated. We wonder aloud over root beer and popcorn how we got through it, how we wandered into that commitment, buying that tiny casita in the middle of an empty, windswept desert. On impulse. Investing all we had in curved adobe walls and tile floors tough enough to break a hip on.

We look into each others eyes for answers.

There are none.

We were bewitched, I tell my husband. We were infatuated. With the light. The summer monsoon skies. The smell of roasting chile. It was a seduction. The desert pulled us in and whispered stories in our ear, weaving her magic like a smoke screen, letting us feel as if we belonged there. Soothing our east coast gringo fears that it might be rough giving up our roots, our community, the quick jaunt to fetch the morning newspaper, grab an espresso, or browse in a book store.

We believed in the power of space and sky. We imagined inspiration dripping from our pores in the sandpaper heat. We embraced the notion of alchemy and willingly submitted ourselves to burn, trusting the process.

It worked for Georgia O'Keeffe.

Be careful of your heroes, I've learned. Choose carefully. I identified so strongly with Georgia- her strength, her depression, her stubbornness. Her colors. The way she painted the world. It all felt so intimate and true, so deep down familiar. And so for years I spun a narrative in my associative brain. A dream of the painted desert and her earthy pigments. Images of mud huts and fierce blue sky. A belief these imaginings were destiny, a trust that I was meant to live in New Mexico, that it was here I would find my home.

Because I have never felt at home.

Except in my husband's grasp. The first time I shook his hand I knew. He was my country. And so we sit together and sift through possibilities once more, this time more sober. This time without the flush and dazzle of infatuation. We speak of dreams gingerly now. Step by step. We examine and turn over each impulse looking for the hidden. The unconsidered.

It took almost three years to sell the casita. We lowered our price. And lowered it again. To less than what we paid for it. We swept it clean every time the realtor called for a showing. We baked cookies to fill the kitchen with vanilla and spice. We crossed our fingers.

The truth is we fell out of love- not with each other- but with the desert. Why she clung to us we do not know. They like to say in Santa Fe that the desert pulls you in like a magnet, and if you don't belong she spits you out. The night I fell and broke my hip- the night that changed how I navigate the world- forever- I said to Steve-- She has spit me out.

Today in our Connecticut (rented) barn studio I stack unopened jars of paint next to a bundle of clean brushes and palette knives. I pick through memories. I think about beginnings. Our blue moon in Italy. Biting into tender, fresh baked breads scented with garlic and adorned with fresh tomatoes. I decide it's time to bake a focaccia. Like the ones we ate in San Gimignano. Before we set down roots. Before we ever bought a house.

I turn to my husband and tell him, I'm going to bake a focaccia today.

And from now on?

Let's rent first.





Gluten-free focaccia dough, risen; ready to bake.


Tomato-Garlic Focaccia - Italian Flatbread Recipe

Recipe originally posted March 2009.

Flatbreads are super easy to make. Don't be intimidated. You can stir up a dough, plop it into a cake pan, rise and bake it in under an hour. And it's delicious with gluten-free flours.

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour!) or tapioca starch
1/2 cup millet flour or certified GF oat flour
2 teaspoons xanthan gum
1 1/4 teaspoon sea salt
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons each: chopped rosemary, thyme, basil
1 tablespoon active dry yeast
1 1/4 to 1 1/3 cup warm water (at 110º F)
A pinch of raw sugar
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
1 free range egg, beaten, or Ener-G Egg Replacer, mixed
A dusting of GF cornmeal

Note: You'll need sliced fresh garlic and tomatoes for topping.

Instructions:

Turn on the oven briefly- just to warm it; then turn it off.

Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.

In a separate bowl, proof the yeast in warm water and pinch of sugar.

When the yeast is poofy, pour the mixture into the dry ingredients. Add the olive oil, honey, vinegar, and egg or egg replacer.

Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough- more like a thick muffin batter.

Scoop the dough into a 9-inch cake pan dusted with cornmeal.

Using wet hands pat and shape the dough into a rounded loaf.

Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.

Place the pan into the warm oven and allow it to rest and rise for 30 minutes.

Turn on the oven to 375ºF.

Once the oven is 375º put the timer on for 20 minutes. Bake until golden and firm- from 25 to 35 minutes. When you thump it, it should sound hollow.

Remove from the pan as soon as you can handle it, and cool on a wire rack. Slice with a sharp bread knife.

Makes one loaf.



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Recipe Source: glutenfreegoddess.blogspot.com

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GFG Notes:


My focaccia took 30 to 35 minutes to bake without eggs. If you use eggs, the loaf might be done sooner. Keep an eye on it and test for doneness. If it seems to be doughy, bake longer. Everyone's oven is slightly different, and humidity /heat affects flours.

To make panini with this loaf- cut the loaf into squarish pieces; slice these in half, horizontally, stuff with sandwich fillings and grill in a dab of olive oil- scrumptious.

Slice thin wedges for serving with a dipping plate of extra virgin olive oil and a sprinkle of balsamic vinegar.

This focaccia freezes well. We thawed two wedges and sliced them; grilled them in olive oil and topped with Italian deli fixin's for an easy, simple supper.




xox Karina

53 comments:

  1. Wow. I wish my blog posts came out that composed & lyrical.

    I presume you could top the focaccia with just about anything, correct? We don't do tomatoes here too much in the winter. We're lucky to find them orange much less red.

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  2. Wow - that is some magical, powerful post. My hopes that the thread be broken so you can go on to your next joyful adventure.

    In the meantime, I would love to try this recipe, but don't need gluten-free. Would I just substitute King Arthur flour?

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  3. Karen18:01

    Karina
    I'm a long-time reader of your blog - I remember how excited you were when moving to the desert...and a part of me envied that courage to pick up and head out. But its that same courage that will get you through this tough time as well. I'm a believer that life works the way its meant to be...this too shall pass.

    And we've had our house on the market since September...maybe a buyer - but they have to sell THEIR house first! And I feel trapped by this big house in the suburbs. We'll be moving back to the city (Philly) and renting. I'm with ya!

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  4. I hope the situation with your house improves. It's rough.

    A question - what would you recommend I sub for the millet flour? I don't have any and want to try this ASAP!

    I have brown rice or teff, along with sorghum.?

    Thanks! I LOVE your blog!

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  5. I love your recipes... I also love that you make food the delicious, sensuous experience it should be - even if you are eating gluten-free.

    One question: I have a daughter who has some additional dietary restrictions (not related to allergy) and she can't have sorghum flour. Could I substitute rice flour or a combination of rice and tapioca flour? (I need to keep her food "low oxalate" and many of the gluten free flours are also high in oxalate...)

    Thanks!

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  6. Another beautifully written post to accompany a stunning recipe. I keep hoping you will get an offer on the house, and am still keeping my fingers tightly crossed!

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  7. Zebe912- Thank you. Yes, you can top the dough with other choices: sun-dried tomatoes (soak them first), or olives, sliced red onion, sliced pickled jalapenos and feta, or a simple sprinkle of chopped garlic and rosemary.

    Katrina- Aw. Muchas gracias, Chica. I used to make this basic focaccia with King Arthur flour before I was gluten-free.

    Here's my old *NOT GF* recipe from my Recipes from a Vegetarian Goddess cookbook:

    3 cups unbleached flour
    1 1/2 teaspoons dry active yeast
    1 teaspoon sea salt
    1 tablespoon honey
    3 tablespoons olive oil
    1 1/4 cups warm water 110 degrees F

    Add herbs to taste.

    Follow my basic instructions, but let the bread rise a bit longer, till doubled in height. Bake at 400 degrees F for 10 minutes; lower heat to 350 degrees and continue to bake for 12 minutes. Cool on a wire rack.

    +++

    Karen- Thank you for your kind comments on the whole selling/moving/life issue. I appreciate it. And good luck with your move- I think real estate will perk up a bit this spring. Hang in there!

    Veggie Vixen- Thanx!

    Holly- I think either choice will work. If you like the taste of teff- I might try that over the rice flour. Let me know!

    Hi Monique- No sorghum? Okay- my choice would be rice flour, then; as fine as you can get it.

    Kalyn- Thank you so much- your words of support carry me.

    Thanks again- everyone! You rock.

    Karina

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  8. Sometimes we go down the wrong path, but it doesn't mean we won't find our way back in the right direction. Had we not taken that wrong path, we might never be sure that the right path is the real one we would should take. You might always be wondering if your work and your life would be better if you'd gone the Georgia route. Now you know. I know it will all work out for you, Karina. Your strengths and many talents will get you past this detour. And, having the man you love so much beside you will help. Maybe once you sell the house, a return to Italy would be good, too. ;-) Thanks for sharing so much of yourself with us.

    Your version of foccacia is beautiful.

    Shirley

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  9. I made this last night and it was a hit, even with my non GF family members who think anything that I make GF just has to be disgusting!

    I left out all of the dehydrated flavorings and used chopped fresh rosemary. I didn't have any tomatoes, so skipped that part. The bread holds has a good texture and holds together really well.

    We dipped slices in fruity olive oil as an appetizer while I cooked dinner. Delicious! I'm using the leftovers for a sandwich for lunch today filled with hummus, feta cheese, broccoli sprouts and red onions.

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  10. I've only recently discovered your blog. I saw this over the weekend and had to try it out - so easy and soooo delicious - thank you! I too have spent time in Italy and am so thrilled to have the chance to eat focaccia again! I'm excited to try other variations on the spices and toppings now - nothing like some nice baking to help push through the rest of the winter!

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  11. this looks yummy. Any suggestions for making it yeast free? `

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  12. Michele16:10

    Oh Karina, you touch me in many ways. Today, you hit the head on the nail. We moved across the country to be closer to family and be closer to the "big city". Only family is still a bit too far and after going way over budget remodeling our "fixer upper", we know we went way off course. Now we are trying to figure out what to do next. I am going to make this tonight for dinner with soup. It looks delicious! Thanks again for your writing and soulful inspiration.
    Michele

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  13. Erin17:48

    I have been reading your blog for awhile now, I am unsure whether I am gluten intolerant or not, but have an app. with the doc. I however find some solace reading your posts. I am from Albuquerque but have studied abroad in Spain and traveled to Europe three times (I have spent many weeks in Italy wandering the beautiful streets). Upon returning to the desert you do feel quite alone and isolated. I agree wholly, yet New Mexico is part of my blood, I enjoy my hikes and the summer thunderstorms.

    If only we had the European culture, the ocean, the espresso.... the constant contact with each other in the streets....

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  14. this post made my mouth water. i so miss bread before or with dinner. looking for forward to trying it out. THANKS!

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  15. We made this foccacia last night! It was absolutely yummy! We are making it again today. One thing I learned is don't add extra water. It made it take longer to bake. But I when I realized what was happening, I took the bread out and cut it into wedges and then put it back in the oven on cookie sheets and baked 15 minutes more. It turned out just fine. I'm going to be putting a referal to this recipe on my blog. Thank you so much for such a great recipe! It is just what we needed!

    Barbara

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  16. Katie Falbo17:33

    Karina - this looks great - FYI I just experimented with Bob's Red Mill GF Pizza Crust Mix and it makes AWESOME focaccia too! Follow the directions on the bag, bake it for 7-9 minutes, remove, put your toppings on (sea salt, kalamata olives, olive oil = great combo) and then throw back in the oven for the suggested time. Make sure the yeast activates though (add a lil sugar if it doesn't start exploding) or it wont be light and fluffy.

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  17. I am also in the desert, but I came here in my RV, so I can leave without much effort. The desert has always held some magic for me, too, but now that I have been here since October, I am ready to move on.

    We thought about buying a house, but only so we could have a piece of earth to park our RV on, and figured that if there was a little house on it there would already be a septic tank and water there. We're still thinking about that.

    This focaccia looks really good and simple to make. I'm going to be baking in a couple of days so this one is on my list.

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  18. This looks like it might be my dinner tonight! Thanks for a great recipe and the luscious prose and photos.

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  19. I've made this twice now, once following the recipe, and once in a pre-heated oven. I've tried adding extra baking time, yet the middle of my loaf is always doughy and nearly raw. Should it be this way, or should it have risen an baked through totally? I can't figure out what is going wrong, but it just isn't quite right the way its coming out. My husband hates most of my GF items, but actually really likes this one.

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  20. Zebe912-

    My best guess is that it's not baking long enough.

    Your oven might not be calibrated correctly and be slightly cooler.

    I use a gas oven which heats up fast.

    But yours needs to bake longer if it's still moist in the middle- check with a toothpick. It should be very firm, crusty, and sound hollow when you thump it on the bottom.

    Also- my cake pan is quite thin, a dark metal; if you're using glass, or a thicker or smaller pan, that might also make a difference in how long you'll need to bake your loaf.

    Kalyn, Shirley and Michelle and Erin and Karen and Rachel-

    Thanks, each one of you, for your thoughtful words on this sticky topic! Much appreciated. I am trying to not simply beat myself up over this (because the signs and hints were there all along). Live and learn as the saying goes. xox

    BC and Knittin-

    It's a fun recipe- and you can change up seasonings and toppings.

    Hi Katie-

    As for yeast free, I'd suggest using a soda bread recipe and flattening it out thin. I'll try it and report back.

    Mama Bee and Katie- Glad you tweaked a method that works for you. It's definitely an intuitive thing- this whole baking gluten-free flatbread experience!

    Thanks, everyone! xox

    Karina

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  21. Gwen12:49

    Karina, I've been lurking behind the scenes, enjoying your blog and recipes for a few months now. We LOVE your hummus recipe. I haven't had any bread in 13 months, so I tired your focaccia last weekend. I followed the recipe to a T. It looked great. I put a chicken breast, avocado, tomato and lettuce on it. After one bit it fell apart in a dozen pieces. Is this normal? Is this the nature of focaccia? I'm sure the recipe was exact. The potato starch was a little old. I'm at 6700ft.
    Thanks for any advice, I'd love to have some bread again.

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  22. Hi Gwen. Was is still warm from the oven? Gluten-free breads- especially egg-free breads- are fragile when they are still warm from the oven.

    Or if it was the next day- it may have been dried out a bit. Or over baked so it was dry.

    We sliced ours in wedges, then in half; and grilled the slices in a little olive oil; they held together beautifully.

    I bake at about 7,000 ft- it's very dry here. Wondering if you might need a tad more moisture or binding- like another spoon of honey or agave.

    My latest loaf breads have been beautiful- and hold together well.

    One tip- I slice wrap and freeze my breads. This keeps them fresher.

    Karina

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  23. kjgatlin13:15

    Karina, this was one of your responses:

    As for yeast free, I'd suggest using a soda bread recipe and flattening it out thin. I'll try it and report back.

    Did you try the soda bread recipe, and what were the results?
    I have allergies to wheat and yeast, so I'm twice limited/challenged.

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  24. kjgatlin- I'll try it today. I thought I'd make an onion flatbread- no yeast.

    Karina

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  25. Another awesome recipe!!!! And its rice free! Whoo Hoo! We are sooo very appreciative you aren't into rice!!!!

    Oh, and thanks for taking the request for an English Muffin! Out of this world! Have another request...seed & nut free grain cracker! Hopefully, rice, yeast, and egg free as well. I've got a toddler on the go who needs more calories but he can't have seeds or nuts...not many cracker recipes out there in the gf/cf land to try...maybe you can share a recipe??? Oooo, how bout a pretzel recipe too?? LOL

    You ROCK!!!!

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  26. Going to have to try this... Where do I find fresh yeast?

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  27. Karen my daughter can not eat millet flour what do you recommend for millet flour in your recipes?
    Celtnut

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  28. I know you're probably on the road to your paradise (and we're glad for you) but was wondering if I can't use the egg replacer because of a corn allergy then what would you recommend? I made it with flax seeds ground up with water and my daughter was in heaven eating the bread...but it was a little gummy in the middle which is something you said you felt like happens with flax seeds...I don't think cooking it longer was the issue but I guess I could/should try that too.
    Thank you again for all the wonderful recipes that you've slaved over to make our lives so much better(and tasty!!!!)!
    Deb

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  29. Argh! Karina this was one of my favorites. I made it 5 or 6 times with no issues. A couple weeks ago I tried to make it and it was just a sticky, ooey, gooey mess. So I tried it again that day and checked off each ingredient as I put it in. Still didn't do anything but be a gross mess. I decided it was my yeast. Got new yeast - finally cool enough to bake so I tried it again today. Same darned deal. The yeast did rise a bit more though so that is encouraging. Could it be my flours? They were brand new from Bob's when I first made it a couple weeks ago. I really miss this bread - it truly is one of our favorites.

    Any thoughts?
    Lisa

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  30. Hi everyone-

    Questions- As for the "fresh" yeast- I will clarify that; I meant active yeast, fresh (check the date).

    As for millet- you could sub buckwheat flour or fine brown rice flour.

    Egg replacers- the seed gels make breads gummy, I think. Why not try using a teaspoon of baking powder added? And a little warm liquid- up to 4 tablespoons. Add a tablespoon of tapioca starch or arrowroot starch, too.

    Lisa- Super frustrating! I'm wondering about the change of seasons. Humidity? Flours can retain dampness, require less liquid.

    Start with way less liquid then add little by little as you mix it.

    Good luck!

    Karina

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  31. Mercurial Epicurean18:41

    This focaccia is amazing! I'm so ridiculously happy that it exists and grateful to you for creating it. :) I just had my first piece (I put some fresh basil on top and added a bit of rosemary, too) and I'm irrevocably in love. :)

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  32. Anonymous14:48

    I made this bread at the weekend and it was delicious. I have really struggled to find edible GF food in the UK, or even some useful recipes.
    Since finding your web page we have been enjoying lots of new delicacies, and after eating cardboard for 7 years they are most welcome!
    Many thanks

    Helen - UK

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  33. Thank you for this recipe. This was the first really successful bread I've made in over 3 months of being GF. I can't believe how simple it was, and we were blown away at the taste and texture. I omitted the tomato (didn't have it on hand), used a tablespoon of fresh onion, and baked it in a greased and cornmeal-dusted 8-inch square glass baking dish for 30 minutes. I'm looking forward to playing around with the flavor ingredients. I think the base recipe could turn out a really good raisin spice bread. :)

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  34. Wonderful! My first attempt at GF non-breadmachine (or focaccia for that matter) and it was decidedly good!

    I was feeling adventurous even though it was my first time, and omitted the tomatoes/sliced garlic and went for minced garlic sauteed with olive oil and a dash of lemon juice, sliced prosciutto and a sprinkle of romano. I think next time I will add the prosciutto toward the very end as it was fairly crispy by the end.

    Also may lessen the agave even more (I did half) as I usually have to do that for bread machine. For some reason this may need even a little less.

    As always, thank you Katrina!

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  35. Mette09:15

    Excellent, thank you so much for making GF obtainable. I also cannot have millet but substituted with 1/4 cup chickpea flour and 1/4 cup quinoa bran - worked beautifully. I did use 1 egg, but chickpea flour can also be used as an egg replacer 1 tbsp - 1 egg

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  36. Karina,
    I tried this recipe this week and found it very tasty but it became quite crumbly after it cooled. Possibly I cooked it a little too long? I'm about 7ft above sea level. Or perhaps because I used Guar gum instead of Xantham gum. Your thoughts?

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  37. Brianne09:42

    This came out perfectly. I just tried a little this morning and its still yummy!!!! We are new at being gluten free (husband and both boys, 12 & 13 are Celiac) and you are making it easy, fun, healty and delicious for us. Thank you !

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  38. My husband has been gluten free for about 6 months now, and because of your wonderful recipes he's VERY happy. I've had success with bread baking, but I find some baked goods have a bitter undertone. Can you identify which ingredient creates this, and if there's anything I can do about it: xanthan gum, millet, sorghum, cornstarch, potato starch, tapioca flour? Any suggestion would be most appreciated!

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  39. Thank you soo much for this recipe! I've never read your blog before but definitely will be a follower from now on...my mom has celiac and I wanted to make her something special for her birthday. I grilled some vegetables (peppers, squash, red onions) and threw them on top, served it with a roasted tomato salad as an appetizer for her birthday barbecue. I doubled the recipe and boy am I glad I did, I am stealing the leftovers!

    Take care and thanks again!

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  40. Anonymous20:02

    :]
    this recipe looks wonderful, but my friend and I under baked it, or something, and it came out of the oven all wrong and doughy. we'll have to try again. and not be so impatient next time.

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  41. I tried making the bread and it also came out under baked and dougy. I baked it for 35 minutes at 375. I did not use eggs, I used Ener-G egg replacer. What could have gone wrong. I am so disappointed.

    Nancy

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  42. Nancy- Too much moisture (damp flours/humid?) for the amount of flour. Or oven temp is off- low. Or not baked long enough (for your oven). Baking GF bread is an art- not a science. It's affected by ambient temperature and humidity, and sensitive to oven variations and even what kind of pan you use.

    Karina

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  43. Dear Karina,

    I love this recipe. I've been making it with only minor modifications (more herbs, flax/water instead of an egg for a chewier texture, and brushed on top with olive oil) for about a year now.

    So when I decided to start a sourdough starter (brown rice, alternating with sorghum and teff), it was my ambition to convert this recipe for starter use. And I think I've done an okay job of it, and thought I'd share, since it is still mostly your recipe.

    (This isn't shared anywhere else; it's just been used for my personal feasting)

    Sourdough Focaccia (based on GFG's recipe)

    Whisk together:
    1/2 cup sorghum flour
    5/8 cup potato starch
    1/4 cup millet flour
    2 tsp xantham gum
    1 1/2 tsp sea salt
    1/4 tsp garlic powder
    2 tsp dried thyme
    1 tsp dried basil
    1 tsp fennel seeds
    2 tsp dried rosemary leaves
    1 tsp dried marjoram
    1/2 cup shredded mozzerella (optional, but gives it a much better chew, in my opinion)

    In a small bowl whisk together:
    1 heaped Tbsp ground flax seed
    3 Tbsp warm water
    and then mix in:
    scant 1/2 cup water
    1/4 cup extra virgin olive oil
    1 Tbsp honey
    1/2 Tsp rice vinegar

    Add the wet mixture to the dry ingredients, along with:
    1 1/2 cup sourdough starter (fed 12 hours ago)

    Stir until well-combined and turn out into a cornmeal-dusted 9" round pan. Pat into shape with wet hands and brush with extra virgin olive oil.

    Place pan into warm oven and allow rise for 45 minutes. Turn oven to 375F. Cook until golden and firm and hollow sounding (about 40 minutes in my very slow-heating oven)

    Remove from pan promptly and cool completely on a rack before slicing.

    (Optional: served with olive oil with za'atar, or parmeasean, or salt and pepper.)

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  44. Beautiful writing and wanderings. As usual, it moves me. From one desert sojourner to another.

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  45. can I instead use fresh yeast in this recipe? how much would i use and how?
    thank you

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  46. This is a great recipe and a lovely story.

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  47. Always wanted to live in San Francisco and we did for 15 months, but we rented. No one would hire me so we returned to the house we own in Fresno. It was a year of magical living. We rented a casita in Abiquiu but only for a short time as I knew I could not live in so much cold weather.

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  48. I am making this tonight!

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  49. I've made this focaccia for many years! It is so good! My variation is to spread it out on a baking sheet so that it cooks evenly. My kids make this (when I ask) so that dinner is already by the time I get home! Thanks as always!

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  50. I like your GF recipes, but I love the way you write. Thank you for taking time to tell a story too. That's the way it's best. OXO

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  51. This looks like it would make a great pizza crust! My husband has a yeast and wheat allergy (along with 30 others including tapioca and potato!). I've learned so much about substituting ingredients through this blog! I still need to master the yeast-free pizza crust! I just made the Italian meatballs last night for dinner...delicious! I can always count on the GFG for great recipe ideas!

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  52. In the recipe, it looks like you put the dough in a warmed (not hot) oven for 30 minutes and then heat the oven to 375 while the dough is still in there. Once the oven reaches temp then it cooks for an additional 20 minutes which ideally constitutes 25-35 minutes full cooking time depending on how long the oven takes to heat? Is this correct.
    I would not have even considered leaving it in except that this morning I was looking at some rye bread recipes (I'm allergic to wheat not celiac) and some specifically mentioned leaving the rye loaf in the pre-heating oven. Something I had only ever done when the roast was in the oven for a when-I'm-not-home start time :)

    ReplyDelete

Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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