Gluten-Free Sun-Dried Tomato Focaccia - Rustic Bread
A Focaccia To Love.
Baking season is upon us. Allegedly. The Fall Equinox may be inching toward us, but summer fans still hum 24/7 here in our (non-air-conditioned) second floor apartment. Mercury has been climbing past 90º all week. I've had to shut down my computer lest she die from overheating. Her various whirring and clicking sounds are a cry for mercy.
This is not a good time to be insanely hungry for bread.
And I don't mean store bought gluten-free bread. I mean freshly baked, warm from the oven, fragrant, tender bread. The kind of rustic, crusty loaf that conjures the word hearth. And home.
And you just don't get that in a plastic package.
So we baked.
Gluten-Free Sun-Dried Tomato Focaccia - Rustic Bread RecipeBy Karina Allrich.
We found some fabulously sweet sun-dried tomatoes at Trader Joe's for this new bread recipe. They were delightfully tender and not too chewy. I like my sun-dried tomatoes to resemble fruit, not leather. They gave this rustic bread a rich, Italian inspired flavor.
1 1/2 cups sorghum flour or certified gluten-free oat flour
1 1/2 cups potato starch
1/2 cup almond meal or GF millet flour
1/2 cup brown rice flour
4 teaspoons dried basil
2 teaspoons xanthan gum
1 1/2 teaspoons fine sea salt
1-2 teaspoons minced garlic, to taste
1 1/4 cup warm water (115ºF)
1 teaspoon raw sugar
1 packet rapid yeast
2 large organic free range eggs, beaten
3 tablespoons good olive oil
1 teaspoon mild rice vinegar (or lemon juice)
1/2 cup lightly packed sun-dried tomatoes (dry packed)
Warm the oven by turning it on and off. Line a 9-inch cake pan with a piece of parchment.
In a mixing bowl combine the sorghum flour, tapioca starch, almond meal, brown rice flour, dried basil, xanthan gum, sea salt and garlic.
In a large measuring cup add the sugar to the water and dissolve. Add the yeast, stir and set aside until the yeast gets happy and poofy. (The sugar feeds the yeast.)
Add the proofed yeast and liquid to the flour and begin beating to combine. Add the eggs, olive oil and vinegar. Beat for a minute or two until the dough is smooth.
Lightly chop the sun-dried tomatoes. Toss them into the dough. Stir to distribute.
Scoop the dough into the prepared pan, shape and smooth the top with oiled hands.
Set the pan in the warm oven, on the center rack, and allow the dough to rise. A quick rise of 20 minutes will produce a flat bread style rustic loaf (shown). A longer rise, until doubled in height, should give you a slightly higher loaf, depending upon your altitude and ambient temperature.
When the dough has risen, turn the oven on, to 375ºF.
Bake for 30 to 35 minutes until firm and golden. Note: At about 20-25 minutes I brushed the top with olive oil. This helps make a lovely golden crust.
Serve this flavorful bread warm from the oven, with authentic extra virgin olive oil. (See this book Extra Virginity for the truth about olive oils- thanks to my pal Gluten-Free Anna for the heads up on this book.)
Makes one 9-inch rustic bread.
Note: For substitution help, please see my guide to baking with substitutions here.