PREP TIME: 25 MINUTES 
TOTAL TIME: 1 HOUR 15 MINUTES MAKES 8 SERVINGS MUFA: OLIVE OIL, OLIVES
This focaccia is not only great for snacking, but also makes outstanding sandwich bread.
6 tablespoons olive oil, divided
1 large Vidalia onion, chopped
20 kalamata olives, pitted and coarsely chopped
1 tablespoon chopped fresh rosemary
1½ cups gluten-free all-purpose flour blend
2 teaspoons xanthan gum
2 teaspoons sugar
1 envelope (¼ ounce) rapid-rise yeast
½ teaspoon salt
2⁄3 cup warm water (120°–125°F)
1 egg
1 teaspoon cider vinegar
1. In a medium nonstick skillet over medium-high heat, warm 2 tablespoons of the oil. Cook the onion and olives, stirring occasionally, for 6 to 8 minutes, or until the onions are softened. Remove from the heat. Stir in the rosemary. Let cool.
2. Preheat the oven to 425°F. Coat a 9″ springform pan with cooking spray.
3. In a food processor, combine the flour, xanthan gum, sugar, yeast, and salt. Pulse to mix. With the machine running, add the water, egg, vinegar, and 3 tablespoons of the oil. Process for 1 minute, or until the mixture begins to come together.
4. Scrape the dough into the prepared pan and, with oiled hands, press the dough evenly in the pan. Drizzle with the remaining 1 tablespoon oil. Cover loosely with plastic wrap and let rest for 20 minutes. Sprinkle the onion mixture evenly over the top. Bake the focaccia for 15 to 20 minutes, or until the bottom is crusty and the topping is lightly browned. Cut into 8 wedges. Serve warm or at room temperature.
Nutrition per serving: 192 calories, 4 g protein, 23 g carbohydrates, 11 g total fat, 1.5 g saturated fat, 4 g fiber, 313 mg sodium
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Serve with Roast Beef Onion Soup (205). TOTAL MEAL: 397 calories |