Sunday, May 17, 2009

Herb topped Foccacia

One of my daughters, and, truthfully, the rest of the family's favorite things to eat is Carol Fenster's Foccacia from her Wheat-Free Recipes & Menus. I even make up mixes of all the dry ingredients to speed up preparation. This time my daughter made it, mostly, by herself and did a fabulous job! We then used it as a Fondue Dipper. Even without the mixes it is insanely easy and ready in about 1 hour.

1 1/2 tsp active dry yeast
1 tsp sugar
3/4 C warm water
1 1/2 C GF flour blend*
1/2 C tapioca flour*
1 1/2 tsp xanthan gum*
1 tsp unflavored gelatin powder*
1 tsp dried rosemary*
1/2 tsp onion powder*
3/4 tsp salt*
2 large eggs
2 Tbsp olive oil
1/2 tsp cider vinegar
1 Tbsp olive oil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
2 Tbsp Parmesan cheese

1. In a small bowl (large enough for water + eggs, oil & vinegar added later) dissolve yeast and sugar in water and allow to foam, about 5 minutes. Meanwhile, grease an 11x7-inch pan.
2. Combine dry ingredients (those starred) in a mixing bowl. In a separate, smaller bowl combine eggs 2 Tbsp oil, and vinegar with the yeast mixture. Stir into dry ingredients. Beat with an electric mixer on low for 2 minutes. You may need to use a rubber spatula to push down dough if it clings to beaters. The dough will be very soft and sticky.
3. Pour dough into prepared pan. Brush with oil. Combine rosemary, sage, & thyme. Sprinkle on the top of dough. Sprinkle pepper and parmesan on dough. Cover with aluminum foil and let rise for about 30 minutes.
4. Preheat oven to 400-degrees. Bake for 15-20 minutes or until nicely browned.

*What I put in the mix. I then store the mix in the freezer.

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