Gluten free focaccia
By: Annabel Cohen
Published: Sunday, April 13, 2014 - 5:48pm

Ingredients




1 3/4 cup (437.5ml) + 6tbsp. (90ml) of lukewarm water
2 tsp. (10ml) of active dry yeast
2 tbsp. (30ml) of grounded organic flax seeds
1/4 cup (62.5ml) + 2 tbsp. (30ml) of olive oil
1 tsp. (5ml) of organic apple cider vinegar
1 cup (250ml) of organic brown rice flour
1 cup (250ml) of organic white rice flour
1 cup (250ml) of organic oat flour
1/2 cup (125ml) of arrowroot starch
2 tsp. (10ml) of xanthan gum
2 tsp. (10ml) of salt
2 small organic tomatoes
1 organic shallots
2 pressed garlic cloves
1/2 tsp. (2.5ml) of dry oregano
Pink himalayan salt or Fleur de sel and ground pepper
Basil leaves (optional)

Preparation

1 In a small bowl, combine the flax seeds and 6 tbsp. of water. Set aside for about 10 minutes. 2 In another bowl or in your measuring cup, combine the rest of the water and the dry yeast and leave aside for also 10 minutes. 3 Combine the brown rice flour, the white rice flour, the oat flour, the arrowroot starch, the xanthan gum and the salt. 4 Mix in the flax seed mix, the yeast and the vinegar for about 5 minutes. 5 Oil two 8″ round pan. Split the batter it two and spread it evenly. 6 Put it in a closed space with a cup of hot water for some humidity. I usually put it in the microwave. 7 Let it rise for about 1 1/2 hrs – 2 hrs. 8 Preheat your oven at 425º. 9 Thinly slice your tomatoes and you shallots. Prepare a small bowl with the olive oil and pressed garlic cloves. 10 Spread the garlic oil on each focaccias with a brush. I try not to press too hard. Put the tomatoes, the shallots, the oregano, the basil leaves then add some salt and pepper. 11 Cook them in the oven for 30 minutes. 12 When they are cooked, transfer them on a wired rack to cool down.

About

Easter is coming up and I am sure some of you are starting to think about your menu, or what is going to be on your brunch table. Today I made this great focaccia recipe. I rarely combine the same flours, as I once said, I like to play with tastes and textures, and also not everybody necessarily like all the gluten free flours, so in the end I hope there is a recipe that will please someone. 
The crust is really crispy and tasty due to the olive oil I put in the pan. While I write this post, I’m just thinking that a cast iron pan would really make a nice crust, but I haven’t tried it. This time I was able to take my picture as I sneaked out of the kitchen with the food!