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–+ servings
Italian Flat Bread 2

Italian Flatbread (Focaccia)

Marla Hingley
Great crusty, flavorful breads are not out of your reach anymore!
5 from 1 vote
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Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Servings 12

Ingredients
  

YEAST MIXTURE

  • 2 1/2 tsp dry yeast 8g packet
  • 3/4 cup warm water
  • 1 tsp agave or honey

WET INGREDIENTS

  • 2 eggs
  • 2 Tbsp olive oil
  • 1/2 tsp vinegar

DRY INGREDIENTS

  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup bean flour
  • 1/4 cup potato starch
  • 1 Tbsp dried minced onion
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 3/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • 1/2 tsp dried oregano

PREPARE PAN

  • 1 Tbsp olive oil
  • 1 Tbsp GF cornmeal

SPICES TO TOP DOUGH

  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/2 - 1 tsp coarse salt
  • 1/8 tsp garlic powder
  • 1/8 tsp dried oregano
  • 1/4 cup sliced black olives optional

Instructions
 

  • In mixing bowl add water and agave, mix well, then sprinkle the yeast evenly over top of surface. Wait 10 minutes for yeast to activate.
  • Add remaining wet ingredients, mix, then add in all of dry ingredients. Mix until well incorporated.
  • Turn out dough onto brown rice floured surface, and knead in about 1/2 cup more flour.
  • Grease an 8x8 inch baking pan and sprinkle it with corn meal, spread the dough evenly out onto it. Make the surface 'bumpy' so the spices will have spaces to get trapped in. Cover with a towel and let rise in a warm spot for about half an hour.
  • Brush the remaining olive oil on top of risen dough and dust with salt and spices. Bake at 400°F for 20-25 minutes or until lightly browned.

Notes

For pizza crust: use a prepared pizza pan, or a baking sheet to spread dough out into a thin crust.
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