Reproduced with permission from Gluten-Free Cooking for Two by Carol Fenster (Houghton Mifflin Harcourt, 2017)
Focaccia is a flatbread, similar to pizza. One of the easiest yeast breads you will ever make, this downsized recipe is full of flavor. It makes a 4×8-inch loaf that is about 1 1/2-inches high. Like most gluten-free yeast breads, this one is best when eaten the same day it is baked.
1 teaspoon active dry yeast
1 teaspoon sugar
[1/3] cup warm (110°F) milk of choice
[3/4] cup Gluten-Free Flour Blend (see below)
[1/2] teaspoon xanthan gum
1 teaspoon finely chopped fresh rosemary or [1/2] teaspoon dried (crushed in your palm)
[1/4] teaspoon onion powder
[1/8] teaspoon salt
1 large egg, at room temperature
1 tablespoon olive oil (plus more for the pan)
1 teaspoon cider vinegar
2 teaspoons olive oil
[1/2] teaspoon finely chopped fresh rosemary or [1/4] teaspoon dried Italian seasoning
[1/8] teaspoon kosher or coarse sea salt
1 tablespoon grated Parmesan cheese or soy Parmesan, for garnish
 Make the dough: In a small bowl, dissolve the yeast and sugar in the warm milk. Set aside to foam for about 5 minutes. Generously coat a 4×8-inch nonstick pan (gray, not black) with olive oil.
 In a medium mixing bowl, beat the yeast-milk mixture and all of the remaining dough ingredients with an electric mixer on low speed until blended. The dough will be very soft and sticky.
 With a wet spatula, spread the dough evenly in the pan. Cover with aluminum foil and let rise at room temperature (75⁰F to 85⁰F) until the dough is doubled in height, about 30 to 45 minutes. Sprinkle the dough with the topping of oil, rosemary, salt, and Parmesan cheese.
 While the bread rises, place a rack in the lower third of the oven. Preheat the oven to 400⁰F. Bake the bread until the top is golden brown, about 15 to 20 minutes. Cool the bread in the pan on a wire rack for 10 minutes. Transfer to a cutting board and cut into 8 slices with an electric or serrated knife before serving slightly warm.
per serving: 110 calories; 3 g protein; 3g total fat; 1g fiber; 19 grams carbohydrates; 38 mgs cholesterol; 181 mgs sodium
Gluten-Free Flour Blend
1 ½ cups sorghum flour (or brown rice flour)
1 ½ cups potato starch (not potato flour)
1 cup tapioca flour/starch
Whisk together until thoroughly combined and store, tightly closed, in a dark, dry place.