After seeing The Pioneer Woman’s Post on Foccacia Bread, it started to give me some ideas using Gluten Free Pizza Dough – recipe from Mary at the Gluten Free Cookng School.  I did make some changes to the original recipe – but for the originals – please check out these sites.  This was sooo good, chewy and crunchy - great texture, and any flavorings could be used.
1 Tblsp. Yeast
1 cup soy milk with 1/3 cup water
1 rounded tsp. Honey
½ cup Sorghum flour, and add ½ cup Tapioca starch to make 1 cup
1/3 cup Tapioca Starch
1 cup Cornstarch flour
½ tsp each: Fennel, Rosemary, Garlic Powder, Oregano, Basil, Italian Seasoning
½ cup grated Parmesan Cheese
2 tsp. Grapeseed Oil
2 Tsp. Apple Cider Vinegar
16-18 Sun Dried Tomatoes (in oil) chopped fine
1 large red onion, quartered then finely sliced
Salt and fresh Cracked pepper
Heat the milk and water till warm, then add the honey stirring to dissolve.  Add in the yeast, set aside to proof.
In a large bowl while mix up the flours, seasonings and Parmesan cheese.
Meanwhile, use a large baking sheet, line with parchment paper that has been lightly oiled.  Once the yeast has proofed, add in the oil and vinegar, stirring to combine.  Then add to the dry ingredients, mixing until incorporated.  Transfer to the parchment lined baking sheet, and using a spatula dipped in water, spread out to the edges of the pan.

Then heat up a pan on medium heat, with a few drizzles of olive oil.  Add in the red onions sauteing to caramelize, then transfer to a bowl to cool a bit.  Scatter the diced sun dried tomatoes through out the foccacia dough, pressing down into the dough.  Then scatter on the caramelized onions, again pressing into the dough.  Sprinkle the top with salt, and fresh cracked pepper.  Bake in a 400 degree oven, for about 12 minutes
Next time I will use Fresh Rosemary and Basil, what about a pesto mixed into the dough?  Endless possibilities!  Oh, and the next day re-heated with a sprinkling of soft goat cheese, heaven.

Ina Gawne

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September 17, 2010