Gluten-Free Parmesan Sage Focaccia
This parmesan sage focaccia is delightfully crisp on the outside, tender on the inside, and so delicious, you won't know it's gluten-free! Dip chunks in oil and vinegar, eat it with soup or salad, or cut it open and treat it like a sandwich. Make it dairy-free and vegan by skipping the parmesan!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 140 grams brown rice flour
- 100 grams tapioca starch
- 80 grams sorghum flour ((or millet flour))
- 1 teaspoon sea salt
- 1 1/2 teaspoons instant yeast or active yeast
- 1/2 tsp xanthan gum
- 1 1/4 cup warm water (about 100 deg F (38 C))
- 1/4 cup light olive oil
- 1 teaspoon honey
- 1 1/2 tablespoons extra-virgin olive oil, (for coating the bottom of the baking pan)
- 1 1/2 tablespoons extra virgin olive oil
- 1/3 cup fresh grated Parmesan cheese
- Fresh sage leaves
Instructions
- 1
Combine all dry ingredients in a large bowl and mix well with a whisk.
- 2
Combine warm water, extra-virgin olive oil and honey and add to dry ingredients. Beat with a whisk until well-combined, about 1 minute.
- 3
Add 1 1/2 tablespoons of extra-virgin olive oil to an 8x8 square pan, swirling the pan to completely coat the bottom.
- 4
Scoop dough into the square pan and spread dough to the edges and corners with a spatula or back of a spoon.
- 5
Arrange fresh sage leaves on wet batter, gently pressing in the leaves to make sure they stick.
- 6
Place pan in a warm, draft-free location and allow to rise until doubled in size, approximately 1 hour.
- 7
Preheat oven 425 deg F (220C).
- 8
Drizzle remaining 1 1/2 tablespoons extra-virgin olive oil over the top of the focaccia and use a brush to gently spread the oil over the surface.
- 9
Sprinkle parmesan cheese on top.
- 10
Bake for 20 minutes until golden brown.
- 11
Let cool for 5-10 minutes before cutting.
- 12
Serve warm.