Rosemary-Onion Focaccia

[ Prep Time: 30 Minutes | Start to Finish: 2 Hours 45 Minutes | 1 focaccia (12 wedges) ]

  • 4 tablespoons plus 1 teaspoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon sugar
  • 1¼ cups warm water (105°F to 115°F)
  • 1 tablespoon regular active dry yeast
  • 1½ cups tapioca flour
  • ¾ cup sorghum flour
  • ¾ cup brown rice flour
  • ½ cup white rice flour
  • 1 tablespoon xanthan gum
  • 1½ teaspoons finely chopped fresh rosemary leaves
  • 1 teaspoon table salt
  • 2 eggs
  • ¼ teaspoon coarse sea salt, if desired

  1. In 8-inch skillet, heat 2 teaspoons of the olive oil over medium heat. Add onions. Cook, stirring frequently, 4 to 6 minutes or until onions are tender and golden brown. Reduce heat if necessary to prevent excessive browning. Remove from pan; set aside.

  2. In small bowl, stir to dissolve sugar in warm water; stir in yeast. Set aside.

  3. In medium bowl, combine all flours, xanthan gum, rosemary and 1 teaspoon table salt; mix well.

  4. In large bowl, beat eggs with electric mixer on low speed until blended. Add yeast mixture and 3 tablespoons of the olive oil; beat until blended. Beat in flour mixture, about 1 cup at a time, scraping bowl and beating well after each addition. Beat on medium speed 1 minute or until dough is smooth. Stir in onions. Dough will be soft and sticky. Cover with plastic wrap; let stand at room temperature 1 hour.

  5. Grease cookie sheet with olive oil or cooking spray (without flour). With rubber spatula, transfer dough from bowl onto cookie sheet. With wet hands, gently shape into a 10-inch round, about ½ to ¾ inch thick. Cover loosely with lightly greased plastic wrap; let stand at room temperature 30 to 40 minutes or until dough is light.

  6. Heat oven to 425°F. Uncover dough; gently brush with remaining 2 teaspoons olive oil. Poke indentations into dough with end of a wooden spoon handle, not all the way to pan. Sprinkle with sea salt. Bake 20 to 25 minutes or until golden brown. Remove from pan to cooling rack. Cool at least 20 minutes before serving.

1 Wedge: Calories 210; Total Fat 6g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2

Cooking the onions slowly to caramelize them adds a delectable sweetness, which is complemented by the earthy flavor of the rosemary in this bread.

Use this focaccia to make Italian sandwiches. Split the wedges horizontally and layer with your favorite gluten-free sandwich meats, cheeses, sliced tomatoes and lettuce leaves.