Often the gleten free (gf) bread substitute for our weekly dinners in gf Focacia. GlutenFr33k (GF) started making this from a Bob’s Red Mill GF pizza dough mix and we all either get her to make it, or grab the mix and do it ourselves.
I thought I’d write out the process for it here.
First make the pizza dough mix following the package directions, including allowing it to rise.
On a lightly greased cookie sheet (GF uses gf cooking spray) place your dough.
With damp hands; in our kitchen, you will often find a bowl of lukewarm water nearby to keep hands moist; spread the dough into a rough rectangle. Usually about 1″ (2.5 cm) thick.
With your finger tip poke a random pattern of dents in the top of your focacia. Then drizzle with olive oil and sprinkle with coarse salt. Add herbs or cheese or pepper flakes as you desire.
Bake for about 30-35 minutes or until done in a 350° F oven. I can tell the Focacia is baked through by seeing a nice golden brown top and a slight hollow sound when I tap it.
Focacia shown in picture has 2 Tbsp dried Thyme mixed into the dough before rising and rosemary sprinkled on top with coarse salt and Parmesan cheese.