Focaccia Herb Bread

(Adapted from “The Gluten Free Kitchen”, Green. P. 2000)


¼ cup non-hydrogenated margarine

2 tbsp. honey

2 eggs

1 pkg instant yeast (about 1 tbsp)

1 c.  1% plain yogurt

½ c. potato starch

1 ½ c. GF cornstarch

½ tsp. GF baking soda

1 ¾ tsp. GF baking powder

2 tsp. Xanthan gum

1 tsp. salt (optional)

¾ tsp. white vinegar

For toppings:

1 large onion thinly sliced

1 tsp. extra virgin olive oil

1 tbsp. fresh basil (or 1 tsp. dried)

1 tbsp. fresh oregano (or 1 tsp. dried)

2 tbsp. parmesan cheese, grated




Preheat oven to 350 F. 

Combine all ingredients.  Mix well, ensuring to remove all lumps. The dough will be quite wet and sticky, therefore may be easiest to spread with a spatula.  Spread dough to 1/3 – ½ inch thickness on 9 x 13 inch pan.  Set aside.


In a small skillet, heat oil.  Add onion and cook until transparent. 

Place onions evenly over the top of dough.  Sprinkle with herbs and parmesan cheese.

Bake for 15-20 minutes until golden brown.

Makes 12 servings.