gift of Basil Olive Oil. I received it as a hostess gift from a good friend who purchased it at a new local store called the “Oilerie”. She has asked me twice how I like the oil, but I didn’t have a bread worthy of an honest try. This was motivation number one for creating a yummy loaf of Focaccia Bread with Tomatoes.
- 1 cup sweet white sorghum flour
- ¼ cup plus 3 Tbsp all purpose gluten free flour
- ½ cup tapioca starch
- 2 tsp Guar gum
- 2 ½ tsp Rapid Rise Yeast
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian Seasoning
- 1 cup water
- 2 Tbsp Organic Blue Agave
- 1 tsp cider vinegar
- 2 Tbsp Olive Oil
- 2 Eggs
- Dusting of Italian seasoning and grated Parmesan cheese for top
- Sliced grape tomatoes (optional)
Combine wet ingredients in a medium sized glass measuring cup (or bowl) and whisk to combine. With an electric mixer (hand or stand alone) gradually add the wet ingredients to the dry until well blended. Beat on medium/high speed for 3 minutes ensuring to blend all ingredients together well. It will become thicker as you blend.
Spray a 9” round cake pan with non-stick spray. Pour the batter into the pan and spread around to smooth. Top with sliced tomatoes, Parmesan, and Italian Seasoning. Place in warm spot and allow to rest for 45 minutes. (My kitchen is chilly so I preheated oven to 170 to warm and turned off.)
Once the dough has rested, (remove from oven if you warmed in oven) and preheat oven to 375 degrees. Place in pre-heated oven for 24 minutes. Remove and allow to cool 30 minutes before removing from pan. Cool before slicing.