You can use this bread as the basis for homemade pizza or top it with fresh vegetables and cut in small squares for an appetizer.
INGREDIENTS | YIELDS 1 loaf; Serves 8
- 1-½ cups superfine rice flour
- ½ cup millet flour
- ⅓ cup tapioca flour
- 1 teaspoon xanthan gum
- 1 (0.25-ounce) package instant-blend gluten-free dry yeast
- ¼ teaspoon salt
- 2 teaspoons sugar
- ½ teaspoon gluten-free apple cider vinegar
- 1⅓ cups warm water
- 4 tablespoons olive oil
- 2 tablespoons cornmeal
- ½ teaspoon coarse salt
- 1 teaspoon dried thyme leaves
In large bowl, combine flours, xanthan gum, yeast, salt, and sugar; mix well.
Add vinegar, water, and 3 tablespoons olive oil; beat with mixer for 2 minutes.
Line a 10″ springform pan with parchment paper; sprinkle bottom with cornmeal. Spoon dough onto paper; drizzle with 1 tablespoon olive oil and sprinkle with coarse salt and thyme.
Let rise for 30 minutes. Preheat oven to 400ºF. Bake 18–25 minutes, or until golden brown. Let cool 5 minutes; remove from pan and peel off parchment paper; cool on wire rack.
Fat: 3.86 grams
Saturated Fat: 0.58 grams
Carbohydrates: 31.42 grams
Sodium: 228.98 mg
Generally, the softer and stickier the dough is for a yeast bread, the coarser the bread texture will be. For focaccia, you want a very coarse bread with lots of big yeast holes and a chewy texture. You can't knead this bread, so beat with an electric mixer for 2 minutes, or beat vigorously by hand for 300 strokes.