The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart Page A
Authors: Peter Reinhart
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taught us, simple is good, especially when cooking with high-quality ingredients. This focaccia is excellent by itself or served as a table bread and can also be used as a dipping bread for marinara sauce or herb oil, or for panini filled with your favorite sandwich fixings. You can also add other toppings if you like. (For tips on topping focaccia with cheese, see Other Pizza and Focaccia Toppings .)
Rosemary Herbed Oil
¼ cup (2 oz / 57 g) extra-virgin olive oil
2 teaspoons minced fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
Dough
3 cups (12 oz / 340 g) almond flour
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
4 egg whites (5 oz / 142 g), at room temperature
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking pan with parchment paper or a silicone mat, then mist the bottom and sides with spray oil (preferably olive oil cooking spray).
To make the herbed oil, combine all of the ingredients in a small bowl and whisk until thoroughly combined.
To make the dough, combine the almond flour, baking powder, xanthan gum, and salt in a large bowl and whisk until well mixed.
Put the egg whites in a medium bowl. Using an electric mixer with the whisk attachment at medium-high speed (or a strong arm with a sturdy whisk—and good endurance), beat the eggs for 3 to 5 minutes, until fairly stiff peaks form.
Add the milk to the flour mixture and stir to make a smooth batter. Gently fold in the egg whites with a rubber spatula, deflating the egg whites as little as possible to make a smooth, sticky dough that is slightly fluffy (see Using Texture as a Guide ).
To assemble and bake the focaccia, gently transfer the dough to the prepared pan, then spread it in an even layer with a spatula. Dip your fingers into the herbed oil, then dimple the dough all over the top. Drizzle the herbed oil evenly over the surface.
Bake for 25 minutes, then rotate and bake for 20 to 25 minutes, until golden brown on top and springy when pressed in the center.
Let the focaccia cool for about 5 minutes before removing it from the pan, cutting it into portions, and serving.
Olive Oil and Parsley Focaccia
MAKES ONE 9 BY 13-INCH FOCACCIA
Garbanzo bean flour provides a nice, flaky texture, along with a good amount of protein and fiber. The olive oil and parsley topping is simple yet very tasty; however, you can certainly add other toppings if you like. (For tips on topping focaccia with cheese, see Other Pizza and Focaccia Toppings .)
Parsley Herbed Oil
¼ cup (2 oz / 57 g) extra-virgin olive oil
1½ teaspoons sea salt or coarse kosher salt
½ teaspoon dried parsley, or 1 tablespoon minced fresh parsley
¼ teaspoon ground black pepper
Dough
2 cups (8 oz / 227 g) almond flour
1 cup (4 oz / 113 g) garbanzo bean flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon xanthan gum
4 egg whites (5 oz / 142 g), at room temperature
1 cup (8 oz / 227 g) chicken broth, vegetable broth, or water
Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking pan with parchment paper or a silicone mat, then mist the bottom and sides with spray oil (preferably olive oil cooking spray).
To make the herbed oil, combine all of the ingredients in a small bowl and whisk until thoroughly combined.
To make the dough, combine the almond flour, garbanzo bean flour, baking powder, xanthan gum, and salt in a large bowl and whisk until well mixed.
Put the egg whites in a medium bowl. Using an electric mixer with the whisk attachment at medium-high speed (or a strong arm with a sturdy whisk—and good endurance), beat the eggs for 3 to 5 minutes, until fairly stiff peaks form.
Add the broth to the flour mixture and stir to make a smooth batter. Gently fold in the egg whites with a rubber spatula, deflating the egg whites as little as possible to make a smooth, sticky dough that is slightly fluffy (see Using Texture as a Guide ).
To assemble
Rosemary Herbed Oil
¼ cup (2 oz / 57 g) extra-virgin olive oil
2 teaspoons minced fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
Dough
3 cups (12 oz / 340 g) almond flour
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
4 egg whites (5 oz / 142 g), at room temperature
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking pan with parchment paper or a silicone mat, then mist the bottom and sides with spray oil (preferably olive oil cooking spray).
To make the herbed oil, combine all of the ingredients in a small bowl and whisk until thoroughly combined.
To make the dough, combine the almond flour, baking powder, xanthan gum, and salt in a large bowl and whisk until well mixed.
Put the egg whites in a medium bowl. Using an electric mixer with the whisk attachment at medium-high speed (or a strong arm with a sturdy whisk—and good endurance), beat the eggs for 3 to 5 minutes, until fairly stiff peaks form.
Add the milk to the flour mixture and stir to make a smooth batter. Gently fold in the egg whites with a rubber spatula, deflating the egg whites as little as possible to make a smooth, sticky dough that is slightly fluffy (see Using Texture as a Guide ).
To assemble and bake the focaccia, gently transfer the dough to the prepared pan, then spread it in an even layer with a spatula. Dip your fingers into the herbed oil, then dimple the dough all over the top. Drizzle the herbed oil evenly over the surface.
Bake for 25 minutes, then rotate and bake for 20 to 25 minutes, until golden brown on top and springy when pressed in the center.
Let the focaccia cool for about 5 minutes before removing it from the pan, cutting it into portions, and serving.
Olive Oil and Parsley Focaccia
MAKES ONE 9 BY 13-INCH FOCACCIA
Garbanzo bean flour provides a nice, flaky texture, along with a good amount of protein and fiber. The olive oil and parsley topping is simple yet very tasty; however, you can certainly add other toppings if you like. (For tips on topping focaccia with cheese, see Other Pizza and Focaccia Toppings .)
Parsley Herbed Oil
¼ cup (2 oz / 57 g) extra-virgin olive oil
1½ teaspoons sea salt or coarse kosher salt
½ teaspoon dried parsley, or 1 tablespoon minced fresh parsley
¼ teaspoon ground black pepper
Dough
2 cups (8 oz / 227 g) almond flour
1 cup (4 oz / 113 g) garbanzo bean flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon xanthan gum
4 egg whites (5 oz / 142 g), at room temperature
1 cup (8 oz / 227 g) chicken broth, vegetable broth, or water
Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking pan with parchment paper or a silicone mat, then mist the bottom and sides with spray oil (preferably olive oil cooking spray).
To make the herbed oil, combine all of the ingredients in a small bowl and whisk until thoroughly combined.
To make the dough, combine the almond flour, garbanzo bean flour, baking powder, xanthan gum, and salt in a large bowl and whisk until well mixed.
Put the egg whites in a medium bowl. Using an electric mixer with the whisk attachment at medium-high speed (or a strong arm with a sturdy whisk—and good endurance), beat the eggs for 3 to 5 minutes, until fairly stiff peaks form.
Add the broth to the flour mixture and stir to make a smooth batter. Gently fold in the egg whites with a rubber spatula, deflating the egg whites as little as possible to make a smooth, sticky dough that is slightly fluffy (see Using Texture as a Guide ).
To assemble
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