Focaccia - Roben Ryberg

[The Edifying Conscience]

Focaccia
The Gluten-Free Kitchen, Roben Ryberg

Ingredients
1/4 cup shortening
3 tablespoons honey
2 eggs
1 packet yeast (about 1 tablespoon)
1 cup unflavored yogurt, room temperature
1/2 cup potato starch
1 1/2 cups cornstarch
1/2 teaspoon baking soda
1 3/4 teaspoon baking powder
2 teaspoons xanthan gum
1 teaspoon salt
3/4 teaspoon vinegar

For Topping
1 large onion, cut in half and thinly sliced
2 teaspoons olive oil
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried basil
1 tablespon fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper (optional)

TEC Notes: I have one problem, one big problem with Ryberg's book and that is her directions are vague at best. Using this recipe, I decided to follow the directions for the focaccia exactly as written except for the rise time. I let the bread rise on top of my stove for just over an hour before I baked it. Miraculously, it turned out and it tasted good if a bit dry. I still think Ryberg's recipes could benefit from some traditional baking techniques and I'll continue to use my baking instincts when following her recipes.

I topped the focaccia with some fresh grated parmesan, sea salt and fresh cracked black pepper instead of the onion mixture. It was good and made a great 'bun' for a burger. I would recommend warming the bread in the microwave for 10-15 seconds to get a nice, soft texture. It was also good toasted. I'm looking forward to further experimenting with this recipe.

Directions
Preheat oven to 350*F. Combine all ingredients. Mix well to remove all lumps.

The dough will be quite wet. Spread dough to 1/3-1/2 inch thickness on greased baking tin (approximately a 9 x 13 rectangle). Dough is easiest to spread with a spatula. Set aside.

In a small skillet, fry onion in olive oil until soft (over medium-low heat).

Press indentations approximately 1-inch apart in dough. Place onions evenly over the top of the dough. Finally, sprinkle basil, oregano, salt and peper over the top of the onions.

Bake 15-20 minutes, until golden brown.
Serves 10.

[isto]

I made two of these Friday and we really enjoyed them. The texture is light and fluffy and crumbled less than typical gf bread.

Saturday we made it and omitted the toppings in the recipe and only sprinkled sesame seeds on top. We used the finished bread to make hamburger rolls. They were fabulous. Used the remainder of this bread for morning toast and found it delicious that way, also.
_________________