Focaccia Herb Bread

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

Ingredients:

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

 


 

Directions:

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.

Topping:

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.