Let’s face it—eating gluten-free breads may have persuaded you that bread is really NOT the staff of life and that you can get by just fine without bread. Having tasted many unappealing products, I completely understand.
I teach this focaccia recipe in my cooking classes and the sound effects are very rewarding. People groan with pleasure. This focaccia is very, very easy and fast and just about fool-proof.
Give it a try and see what you think!
Italian herbed focaccia with caramelized onions and kalamata olives
Prep Time: 10 minutes
Rise time: 1 hour
Baking time: 20 to 25 minutes
Yield: 11 x 16 pan (also called a jelly roll pan or quarter sheet pan)
500 grams or 3 ½ cups* of Pamela’s Gluten-free Bread Mix
2 ¼ teaspoon yeast (yeast packet enclosed with 19 oz bag)
1 teaspoon sugar
1 ¾ cup warm water
¼ cup olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
1 onion, sliced and sautéed until soft and yellowing
¾ cup halved, pitted, drained kalamata olives
Additional Olive oil
*I highly suggest that you weigh all of your ingredients. There will be a post on this soon.
Preheat oven to 400 degrees
Combine yeast, sugar, and ¼ cup of warm water in large bowl of mixer. Let foam for 5 minutes.
Add olive oil, remaining 1 ½ cup warm water, herbs, garlic powder, and Pamela’s Gluten-free Bread Mix.
Using balloon whisk attachment, mix for 3 minutes. Please use a timer so you mix for THREE MINUTES. Scrape bowl occasionally.
Oil jelly roll pan, 11 x 16 inches. Line with parchment paper and oil the parchment paper.
Spread dough on parchment paper. You can help with wet fingers. Pour olive oil on top in thin layer. Spread onions and olives on dough.
Allow to rise for 1 hour.
Before baking sprinkle liberally with more olive oil.
Bake on lowest rack for 20 to 25 minutes until golden brown.
Devour!!! Do not skimp on the olive oil. Your fingers should be oily from the focaccia as you eat it.
As seen on Positive Kitchen.
// If you try this recipe, let us know in the comments below!