Friday, April 27, 2012

Gluten Free Focaccia-Style Bread

I had one pizza dough left over in the fridge ready to go, and I didn't feel like making another pizza.  Instead, I decided to try out a Rosemary and Olive Oil Focaccia instead.  It actually worked out much better than I expected! 





Here's how I made it:

1- I prepared one package of Bob's Red Mill Gluten Free Pizza Dough and spread it out on a baking sheet.  Using my fingertips, I made depressions all along the top like you find on focaccia bread.
2- Instead of baking it in stages like it says in the directions, I drizzled the dough with olive oil, and sprinkled dry rosemary, salt and pepper over top.
3- I placed it in the oven at 425F, for about 20-25 min., checking it after ten minutes and every then every five minutes until done. 

The end result was a savoury bread with a hint of rosemary flavour, that didn't taste anything like pizza, and it was better than any store bought gluten free bread I've tried yet.  My three year old ate two pieces with dinner, and I've been nibbling at it all evening. 

This recipe is a happy accident that is definitely a keeper.

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