Slice of gluten-free rosemary focaccia on a plate, golden brown on top with melted Parmesan cheese.

Gluten-Free Rosemary Focaccia

Here’s another recipe from Gluten-Free Quick & Easy. I had some of Carol’s Yeast Bread Mix left over from the dinner rolls I made a couple of weeks ago, so I decided to try another yeast bread recipe.

Focaccia is a type of flatbread, almost like a thick pizza crust. I topped this one with Parmesan cheese and rosemary, but you can try any seasonings and/or any cheese you like.

This is a very flavorful bread and is good dipped in olive oil. It can be sliced in half for sandwiches or used for a thick-crust pizza.

Bread Ingredients:

  • 1 tablespoon active dry yeast
  • 2 cups Carol’s Yeast Bread Mix
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 2/3 cup warm (110 degrees F) 1% milk (cow’s, rice, soy, potato or nut – I used almond)
  • 2 tablespoons olive oil
  • 1 teaspoon cider vinegar

Topping:

  • 2 tablespoons olive oil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon kosher or coarse sea salt, or to taste
  • 2 tablespoons grated Parmesan cheese

Instructions:

Combine all the bread ingredients in a food processor (I used a large spoon and it worked just fine.) Process the ingredients until they are thoroughly blended. The dough will be soft and sticky.

Gluten-free focaccia dough in white mixing bowl with spoon.

The dough was very soft and sticky.

Transfer the dough to a 7 x 11-inch nonstick cake pan that is generously greased with olive oil. Using a wet spatula, spread the dough evenly in the pan.

Gluten-free focaccia dough spread out in the bottom of a non-stick cake pan.

The dough covered the bottom of the cake pan and was about 1/2-inch thick.

Cover the dough loosely with foil and let it rise in a warm place (75 to 80 degrees F) 45 to 50 minutes, or until the dough is about ½ inch below the top of the pan. The dough will rise further during baking.

Rosemary focaccia dough in baking pan, puffed up about 1.5 inches.

My dough didn’t rise very much – I think it wasn’t warm enough in my kitchen.

Preheat the oven to 375 degrees F. For the topping, drizzle the oil over the dough and tilt the pan to distribute evenly. Sprinkle evenly with the rosemary and salt.

Bake 30 to 35 minutes, or until the crust is golden brown and clicks when tapped with a spoon. Cover the bread with foil if the top browns too quickly. Remove from the oven and immediately sprinkle with the Parmesan cheese. Let cool in the pan 10 minutes, then cut into 10 slices. Serve warm or at room temperature.

Baked rosemary focaccia in baking pan covered with grated Parmesan cheese.

I took the focaccia out of the oven after 25 minutes, put the cheese on and cooked it for five more minutes. I used more than two tablespoons of cheese, I think.

 

Milo graphic

Milo says….

There is no sense in doing a lot of barking if you don’t really have anything to say.

Baked breadstick on small plate broken in half so you can see the inside.

Gluten-Free Italian Breadsticks

I made these breadsticks last weekend to go with an Italian chicken soup that I love to make in the summer when I have fresh eggplant, tomatoes and bell peppers from my garden.

The original recipe called for 1 1/3 cups of rice flour, so I split that into equal amounts of rice and sorghum flour. This makes a breadstick that is slightly heavier in texture, but more flavorful and nutritious, in my opinion.

I decided to sprinkle them with dried rosemary instead of parsley – I love the flavor of rosemary in bread!

These breadsticks are best served warm right out of the oven, but I found the leftover breadstick was still pretty good warmed up in the toaster oven two days later.

Ingredients

  • 2 tablespoons gluten-free dry active yeast
  • 2/3 cup brown rice flour
  • 2/3 cup sorghum flour
  • 1 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons Italian herb seasoning – (I used 1 tsp. basil, 1 tsp. oregano)
  • 1 teaspoon salt
  • 1 teaspoon cane sugar
  • 1⅓ cup almond milk
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar
  • 2-3 tablespoons melted butter
  • 1/4 teaspoon granulated garlic powder
  • 1/2 teaspoon dried rosemary

Instructions

Preheat oven to 425°F.

Combine yeast and other dry ingredients, in a mixing bowl.

Brown mixing bowl with flour and other dry ingredients mixed up in it.

Dry ingredients mixed.

Add olive oil and vinegar to milk and stir together. Slowly add milk mixture to dry ingredients and stir until a thick dough is formed. I mixed this by hand and it worked ok, but you can use a mixer if you prefer. The dough will be very sticky.

Dough mixed up into a ball in brown bowl.

Wet ingredients added to make a thick dough.

Spray baking sheet with cooking spray (I use olive oil spray.)

Coat hands with small amount of olive oil and divide the dough up into 6 equal portions. Putting oil on your hands will make the sticky dough manageable. You can also use plastic bags over your hands or latex gloves, if it is easier and less messy.

Six breadsticks uncooked in baking pan.

I put a small amount of olive oil on my hands before making each breadstick to handle and form the dough more easily.

Form each portion into a long breadstick that is uniform from end to end, coating hands with small amount of olive oil between each one. They will bake more uniformly if they are of even size and proportion.

Place each formed breadstick on the greased baking sheet. I wasn’t ready to bake the breadsticks right away, so I let them sit covered with a towel for about 40 minutes and they puffed up a little. You can cook them right away, though, if you want to.

Breadsticks in baking pan, dough has risen slightly so they are a little larger.

The dough has puffed up a little after waiting about 40 minutes.

Combine the melted butter and garlic powder in a small bowl. Brush butter mixture on top of each breadstick.

Uncooked bread sticks in baking pan with butter on top.

I brushed melted butter on each breadstick.

Sprinkle bread sticks with rosemary.

Uncooked breadsticks in baking pan with rosemary sprinkled across tops.

I sprinkled crushed rosemary on top of the buttered dough.

Bake for 15 minutes or until nicely browned. Brush breadsticks with remaining butter mixture.

Baked breadsticks in baking pan glistening with butter.

After I took them out of the oven, I brushed them with the rest of the melted garlic butter.

One cooked breadstick on a small plate.

Each breadstick was about 6 – 7 inches long.

 

Adapted from Megan’s Italian Garlic Breadstick recipe at TheGlutenFreeVegan.com.

 

Milo graphic

Milo says….

When I take Maizy for a walk, she always puts a leash on me first. I think she’s afraid she’ll get LOST if she gets away from me. I can ALWAYS smell the way back home, especially when it smells like breadsticks!