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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

[1] 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.

[2] 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.

[3] 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.

[4] 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.