Last week I received a special recipe request —-from a very seasoned foodie. I was asked if I could conjure up a GF focaccia recipe, because her mother (a celiac) missed the taste of the flavorful flat bread. Isn’t that sweet??
So I searched through my old recipes, artisan bread books, gluten free baking books, and of course the internet, to Frankenstein together a recipe that will hopefully please dear Mom.
I must say, that I am happy to have gotten this request, otherwise I may have never known (so soon) the glory of baking gluten free bread. It was pretty easy. And no kneading!! One thing I will certainly do the next time I make this is add some dimples. [ I know, how could I have forgotten to dimple my focaccia?? ] I guess I was so immersed in slicing little tiny tomatoes, that I totally neglected the dimples. It certainly didn’t effect the taste any though. This stuff was really good.
This focaccia can be topped with pretty much anything … brush a little olive oil on before adding toppings to achieve a darker golden top.
If you do not eat gluten and, like me, think the GF breads in the frozen section of your grocery store are really really bad, try this… it makes an excellent sandwich bread too.