Focaccia Bread (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 105.8
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 30.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.3 g
- Protein: 2.0 g
View full nutritional breakdown of Focaccia Bread (Gluten Free) calories by ingredient
Introduction
Fresh herbs intensify flavor. (1 tbsp freshly chopped herb equals 1 tsp dried). Enjoy this recipe developed by Wendy Turnbull taken from her book gems of gluten-free baking.Fresh herbs intensify flavor. (1 tbsp freshly chopped herb equals 1 tsp dried). Enjoy this recipe developed by Wendy Turnbull taken from her book gems of gluten-free baking.
Number of Servings: 10
Ingredients
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1 3/4 cups GEMS flour
1 tbsp instant yeast
2 tsp rosemary, crumbled dried
1 1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp guar gum
2 garlic cloves, crushed
2 tbsp olive oil
1 1/4 cup lukewarm water
1/4 cup coarsely chopped sun-dried tomatoes
olive oil to brush overtop
cornmeal for sprinkling on bottom of pan
Topping
Combine 1 tsp rosemary, 1 tsp Itallian Herb mix, 1 tsp coarse salt and 1/2 tsp ground pepper
Directions
1. Preheat oven to 425 F. Lightly grease an 8 inch round pan. Sprinkle bottom with cornmeal.
2. Inmixing bowl blend GEMS flour, yeast, rosemary, sugar, salt and guar gum and set aside.
3. In small skillet saute garlic in oil until aromatic. Combine with water and pour into flour mixture. Beat to a creamy, thick consistency with hand mixer. Stir in sun-dried tomatoes.
4. Spoon into prepared pan and level top. Mosten index finger and press dimple-like indentations 2 inches apart into dough. Sprinkle with topping mixture.
5. Let rise in a draft-free area about 30 minutes. Bake 20 to 25 minutes.
6. Remove from oven and brush with olive oil. Turn out of pan and place on rack to cool.
Yeild: One 8 inch round loaf.
Serving Size: makes one 8-inch round pan
Number of Servings: 10
Recipe submitted by SparkPeople user BENSON37.
2. Inmixing bowl blend GEMS flour, yeast, rosemary, sugar, salt and guar gum and set aside.
3. In small skillet saute garlic in oil until aromatic. Combine with water and pour into flour mixture. Beat to a creamy, thick consistency with hand mixer. Stir in sun-dried tomatoes.
4. Spoon into prepared pan and level top. Mosten index finger and press dimple-like indentations 2 inches apart into dough. Sprinkle with topping mixture.
5. Let rise in a draft-free area about 30 minutes. Bake 20 to 25 minutes.
6. Remove from oven and brush with olive oil. Turn out of pan and place on rack to cool.
Yeild: One 8 inch round loaf.
Serving Size: makes one 8-inch round pan
Number of Servings: 10
Recipe submitted by SparkPeople user BENSON37.
Member Ratings For This Recipe
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