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Skillet Focaccia Bread

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What’s the test for finding out if a GF item is actually good? Feed it to someone who doesn’t usually eat gluten free and see if they tolerate it, and even better, enjoy it. If the non-GF test subject asks for seconds you know you have a winning recipe! That’s exactly what happened with this bread.

Skillet Foccacia Bread 1

Even though I’m quite sensitive to gluten it’s no secret around here that I bake with flour and serve my husband gluten filled foods. Much of the food we eat is naturally GF, but if it’s not I usually whip up two separate batches. I call it portionally gluten free, or PGF. It’s more cost effective this way and we each eat what our diet allows.

When I made this bread though, I was really not in the mood to make two separate batches of bread. It was a busy day and dough can be time consuming. I served just a GF bread with the Spicy Tomato Chicken Noodle Soup  (it would be a great match with almost any soup, though!) I posted on Thursday and we were both shoveling it in. There were no leftovers.

Skillet Foccacia Bread 2

I’ve loved focaccia bread for years. Back before I found out I had celiac I would use a store bough pizza dough for my bread. This dough is a variant of my GF pizza dough. It’s shaped into a thin disk and then topped with herbs, coarse salt, and cheese. Cooking it in a skillet rather than in the oven speeds up the cooking process and turns having fresh, GF bread around into something totally manageable any day of the week.

Skillet Foccacia Bread 3

Skillet Focaccia Bread

Ingredients
  • 1/2 c hot tap water
  • 1 Tbs yeast
  • 1 c brown rice flour
  • 1/2 c tapioca starch
  • 1/2 c potato starch
  • 3 tsp xanthan gum
  • 2 tsp gelatin powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Assorted fresh or dried herbs
  • coarse sea salt
  • shredded parmesan cheese
Directions
  1. Stir the yeast into the hot tap water and let sit until foamy.
  2. While the yeast is proofing combine the dry ingredients (not including the herbs, salt, and parmesan) in a bowl. When the yeast mixture  is foamy, stir it into the dry ingredients.
  3. Leave the dough in a bowl, and let it sit in a warm area to rise. This dough won’t rise too much, so don’t worry if you can’t let it rise for much time.
  4. Get out a large skillet. On a floured surface shape the dough into several thin, round, discs that will fit into the skillet. Depending on the size of the skillet you will end up with a different amount of dough discs.
  5. Heat the skillet over medium high heat. When it is warm, spray a disc with cooking spray and set it in the skillet. Cover for 60 seconds.
  6. Flip the dough using a spatula. Spray the side that is now up with cooking spray and sprinkle with herbs and salt, followed by cheese. Cover again and cook until the bread is golden brown on both sides.
  7. Repeat with all remaining discs of dough. Serve hot.

 

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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

2 responses »

  1. Pingback: PGF: Spicy Meat Sauce | Tastefully Gluten Free

  2. Pingback: Sage Roasted Asparagus with Balsamic Reduction | Tastefully Gluten Free

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