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Bread: Combine warm water, sugar (or honey), eggs (or tofu––see
Focaccia without Eggs below), oil, and vinegar in medium mixer bowl. Beat dough
with mixer (using regular beaters, not dough hooks) until very, very smooth. Add
yeast, flours, gelatin powder, xanthan gum, rosemary, onion powder, and salt.
Beat for 2 minutes. The dough will be soft and sticky—like thick cake batter.
Transfer dough to 11 x 7-inch nonstick pan, 8-inch round nonstick pan, or 15
x 10-inch nonstick pan sprayed with cooking spray. Cover with aluminum foil and
let rise in warm place for 30 minutes or until desired height.
Topping: Preheat oven to 400°F. Sprinkle
bread with Italian seasoning, salt, and oil (or to taste). Bake for 15 minutes
or until golden brown. You may drizzle additional olive oil on baked Focaccia.
(A sprinkle of Parmesan cheese is optional.) Makes 8-inch or 11 x 7-inch or 15 x
10-inch loaf. Serves 6.
*Focaccia without Eggs: Omit eggs. Use 1/2 cup soft silken tofu.
Calories 215; Fat 8g; Protein 4g; Carbohydrates 32g; Cholesterol 20mg; Sodium
390mg; Fiber 3g
Eggs add additional 42mg cholesterol per serving.
Additional Toppings
Herb Focaccia: Combine 1/2 teaspoon dried rosemary, 1/2 teaspoon dried
sage, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 2 tablespoons
Parmesan cheese (cow, rice, soy).
Sun-Dried Tomato & Olive Focaccia: Sauté 1/4 cup chopped sun-dried
tomatoes, 1/4 cup sliced black olives, and 1/4 cup chopped onion in 1 teaspoon
oil.
Pesto Focaccia: Purée the following in food processor just until smooth,
leaving a bit of texture: 1 cup fresh basil leaves, 1 garlic clove, 1/2 cup pine
nuts. With motor running, slowly add 1/4 cup olive oil through feed tube. Add
1/4 cup Parmesan cheese (cow, rice, soy) and dash of freshly ground black
pepper.
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