Foccacia

Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.
1 1/2 tsps dry yeast
3/4 cup warm water (105 degrees)
1 tsp sugar
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 1/2 tsps xanthan gum
1 tsp unflavored gelatin powder
1 tsp dried rosemary
1/2 tsp gluten-free onion powder
3/4 tsp salt
2 large eggs
2 TBs olive oil
1/2 tsp cider vinegar
1 TBs cornmeal (optional)
Topping
1 tsp Italian seasoning
1/4 tsp salt
1 TBs olive oil
Cooking spray

1. Preheat oven to 400 degrees.
2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes.
3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl.
4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour.
5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky.
6. Transfer dough to 11 x 7 inch non-stick pan coated with cooking spray and cornmeal.
7. Sprinkle with Italian seasoning, salt and olive oil.
8. Cover with aluminum foil and let rise in warm place for 30 minutes.
9. Bake for 15 minutes.

Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.