gluten free foccaccia with garlic, rosemary and balsamic glaze…mmmmmm!

Gluten free foccaccia two ways:

to make thin foccaccia and pizza i use the pizza mix from cause you’re special.   i use water instead of milk (the milk grosses me out!)  the finished product is indistinguishable from wheat foccaccia or pizza.  i make these doughs by the dozen, pre-cook them and put them in the freezer for easy pizza!

if you follow the directions exactly as i write them, you will have complete pizza crust success!  the below recipe makes three 8″ thin crusts.

preheat oven to 425, place flat baking sheet in oven to get real hot ( or use pizza stone)

-dissolve the yeast packet into 2/3 cup warm water, stir to dissolve yeast
-in mixing bowl add flour mix, 1 teaspoon olive oil, 1 teaspoon apple cider vinegar
-pour water/yeast into flour mixture; beat with hand mixer or standing mixer for 3 minutes.
-depending on the climate, the dough may be very sticky or not at all sticky!
-set aside three pieces parchment paper to work the pizzas on
-pour about 2 tablespoons olive oil on your hands (you might need to add more), grab a third of the dough and throw back and forth in your two hands until a ball is formed.  the ball will be a loose ball
-put one ball at a time on the parchment paper.  with well oiled hands start to form the crust into the 8′ circle.  flatten with the palms of your hands.
-pre- cook crust before adding sauce and cheese for pizza according to directions on the bag
-for foccaccia; after the crust is formed, sprinkle with sea salt, fresh cracked pepper and fresh rosemary.  bake the foccaccia for 8-10 minutes until golden brown.  rub finished crust with fresh garlic and sprinkle additional olive oil and drizzle with gluten free balsamic glaze.

 Thick foccaccia bread!
(like Piccolo Sogno restaurant in chicago!)

for thicker foccaccia bread i use gluten free pantry homestyle bread mix or cause you’re special white bread mix.   follow the instructions exactly on the bag and add fresh rosemary, salt, pepper and drizzle olive oil to the dough before rising.  place dough into a 9×13 2″deep oiled baking pan .  bake for 20 minutes or until toothpick comes out clean.  cut into 2″ squares of ling rectangular pieces.  freezes and defrosts well.

One Response to gluten free foccaccia with garlic, rosemary and balsamic glaze…mmmmmm!

  1. T Harrison says:

    I would love to try this recipe but I am afraid of using parchment paper. The last time I tried using parchment paper to make a pizza dough, it stuck to the paper. I didn’t get to enjoy the pizza. Any suggestions as to why it may have stuck so badly?

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