Gluten Free No Yeast Focaccia

2nd UPDATE 3/25/22 - See below for yet another delicious focaccia.

UPDATED 2/25/22 - See below for a focaccia with different toppings.

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This quick and easy gluten free, no yeast focaccia is delicious. Top with anything you like or eat plain.

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Preheat an oven to 425 F. Cover a large baking sheet with parchment paper and spray olive oil on paper just before placing dough on it.

In a large bowl, combine gluten free flour, tapioca flour, salt., sugar and xanthan gum. Season with garlic powder to taste. Blend. (see video)

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Stir in water and 1 tablespoon of olive oil. Mix well. Add in baking powder substitute as it is sizzling- 3 teaspoons fresh lemon juice with 3/4 teaspoon baking soda -and mix well. (see video)

Roll dough into a ball then place onto a clean tapioca floured surface. Kneed a good 2 minutes. MY CAMERA DIED AND DID NOT FILM OR TAKE PICTURES OF THIS PROCESS.

Transfer the dough to the prepared baking sheet and pat into a 1/2-inch-thick rectangle. Poke indentations with your fingertips all over the top of the dough. Lightly brush dough with olive oil. Bake approximately 10 minutes. Remove from oven. (see video)

Add cooked toppings (onions and peppers or anything you choose.) Sprinkle with coarse sea salt and oregano to taste. Bake another 10 minutes. (see video)

Remove from oven. Allow to sit about 5 minutes. Cut with a pizza cutter or sharp knife and serve warm.

2/25/22 UPDATE:

I made another focaccia tonight. To make the focaccia follow directions below.

2/25/22 For the toppings this time:

• I washed, chopped a steamed my broccoli until just tender. I removed steamer basket filled with broccoli and set aside on a hot plate to stop the cooking process.

• After I put the focaccia in to bake for 10 minutes, I fried the thinly sliced tomatoes in a drop of olive oil for about a minute. The tomatoes where removed from the pan and placed onto a plate.

• I then added freshly minced garlic and cooked in pan until aromatic. That was removed to a bowl.

• I sliced fresh mozzarella onto a plate and set aside.

• When the focaccia had cooked for 10 minutes, I removed it from the oven and added the tomato, broccoli, garlic and topped with the mozzarella.

• I then brushed more olive oil on the crust.

• The focaccia was placed back into the oven and baked another 10 - 12 minutes until cheese was melted and bubbly.

Ingredients:

1 tablespoon olive oil

2 cups gluten free flour - King Arthur's Measure for Measure

1/2 cup gluten free tapioca flour

1 teaspoon xanthan gum - adding additional even though flour has it

2 teaspoons sugar

1/2 teaspoon garlic powder

oregano to taste

1 tablespoon baking powder or substitute - 3 teaspoons fresh lemon juice with 3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1 1/2 teaspoons coarse sea salt

Any toppings of your choice - I used Mozzarella, cooked onions and peppers and parmesan cheese

2/25/22 UPDATED INGREDIENTS - TOPPINGS:

broccoli

thinly sliced tomato

minced garlic

fresh mozzarella cheese

3/25/22 UPDATE

3/25/22 For the toppings this time:

• I washed, chopped a steamed my broccoli and cauliflower until just tender. I removed steamer basket filled with broccoli and cauliflower and set aside on a hot plate to stop the cooking process.

• I put the focaccia in to bake for 10 minutes,

• When the focaccia had cooked for 10 minutes, I removed it from the oven and added the garlic sauce - the way your would red pizza sauce.

• I topped with broccoli, cauliflower and 3 cheese blend.

• The focaccia was placed back into the oven and baked another 10 - 12 minutes until cheese was melted and bubbly.

3/25/22 UPDATED INGREDIENTS - TOPPINGS

broccoli

cauliflower

garlic sauce - recipe

3 cheese blend - asiago, parmesan and romano

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