I admit that I am a die hard bread lover! One of the most difficult things to accept with my gluten sensitivity was no more yummy gluten-filled bread! I loved going to my favorite Italian restaurant and dipping the soft, delicious focaccia in olive oil and balsamic. How was I ever going to have that experience again? Well, I can and do have that experience because I make my own focaccia now that is SO GOOD! This recipe is one of my go-to’s that I serve with soup or salad. This bread is hearty, slightly salty, and dips well! Who says you can’t have great bread on a gluten-free diet?!! Enjoy!
2½ cups high-protein flour blend
½ cup millet flour
1 tablespoon xanthan gum or guar gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary
5 teaspoons instant active dry yeast
1⅓ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar
1/2 sweet onion, large dice
12 Kalamata olives, chopped
Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.
Heat a small skillet over medium heat. Drizzle with a bit of oil and add onions with a bit of salt. Cook the onions until they develop some color. Turn down the heat to low and cover to develop caramelization. When the onions are done, let them cool to room temperature. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary. Blend well. Add the yeast and blend. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens. Add in the onions and olives and mix to combine them into the dough. Place dough on a piece of parchment paper and smooth into a round or whatever shape you want your focaccia. Place parchment with dough on your pizza stone and bake for 8-10 minutes. Remove focaccia from the oven and let cool a bit before slicing and serving.