Gluten Free Focaccia

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Gluten Free FocacciaBread

Focacciais an Italian bread that’s thicker than a typical pizza and usually topped withherbs or grapes or whatever ingredients you think might make the bread moreinteresting.  This version usesmozzarella, artichoke hearts, grape tomatoes and Italian seasonings to flavorthe dough.  The result is a focaccia thatwould be perfect served with an antipasto tray.  It can also be made in advance then reheatedfor a few minutes to revive it right before serving.  And the leftovers can be cut up and toasted as croutons or made into a panzanella salad for a whole new twist on this one.  This version stands up nicely against thestrong flavors of cured Italian meats and cheeses.  Many people prefer to top the focaccia solelywith herbs and olive oil which is nice too.    
FocacciaBreadPreptime: 40 min (including rise time)Baketime: 30-35 min
Ingredients

• 1 ¼ cups gluten free all purpose flour
• 1 cup potato starch
• ¾ cup tapioca flour
• 1tbsp xanthan gum
• 1 cup milk warmed to 110°F
• 2 tbsp honey
• 2 ¼ tsp active dry yeast
• 3 eggs, room temperature
• ¼ cup olive oil & 2 additionaltbsp to drizzle on the baking sheet
• 1 tsp cider vinegar
• FOR THE TOPPING STIR TOGETHER:
• 8 oz Bocconcini (small mozzarellaballs) halved
• 1 cup grape tomatoes, halved
• 1 cup artichoke hearts, drained and quartered
• 2 tbs pecorino romano
• 1 clove minced garlic
• zest of one lemon
• 2 tbsp olive oil
• 1 tsp dried thyme
• salt and pepper to taste
• red pepper flakes, optionally to taste

Video Tutorial:

Instructions 

1. Preheatthe oven to 400°F (or 205°C) and line a standard cookie sheet with parchmentpaper then drizzle on 2 tbsp olive oil.
2. Sifttogether the all purposeflour, potato starch, tapioca flour, and xanthan gum, then use a wire whisk tostir the flours together ensuring they are well combined. 
3. Inthe bowl of your stand mixer combine the warmed milk yeast and honey then letthe mixture stand for 10 minutes to proof.
4. Addthe eggs, ¼ cup olive oil and cider vinegar and mix on medium speed until wellcombined.
5. Addthe flour mixture and using the paddle attachment of your mixer, beat on mediumspeed for five minutes.  Be sure to stopthe mixer 2 or 3 times during the process to scrape down the bowl with a rubberspatula to ensure that the dough is well combined. 
6. Emptythe dough onto the center of your prepared pan then use well oiled hands topress it out to the edges. 
7. Scatterthe topping mixture evenly over the dough and press it down slightly to embedsome of the ingredients into the dough. 
8. Letthe focaccia rise for 20 minutes in a warm place before baking for 30-35minutes or until it has achieved the color you want and then it’s ready toslice and serve. 

Notes:  Liningthe pan with the parchment paper makes it easy toslide the whole focaccia bread off the baking sheet and onto a cuttingboard.  The toppings can be changed tosuit your tastes.