The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart Page B
Authors: Peter Reinhart
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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.
Other Pizza and Focaccia Toppings
The tomato sauce and pesto recipes in this chapter are from Peter’s book American Pie: My Search for the Perfect Pizza . That book includes many other recipes and ideas for toppings, and most of them would be great on these gluten-free, sugar-free crusts. We’ll share a few more ideas below, but if pizza is your thing, you might want to pick up a copy of Peter’s book, even if you can’t have the wheat flour crusts. For more on pizza and focaccia, including recipes and videos, also check out www.pizzaquest.com , a website hosted by Peter.
Almost any savory ingredient is fair game for a pizza topping. It really comes down to personal preference, so we encourage you to experiment and discover your favorite combinations. The possibilities are genuinely endless. Here are just a few tips.
Because the pizza crusts in this book are prebaked, after you apply the toppings they cook for less than 10 minutes. That means you can apply any cheese just before baking the pizza.
Because the baking time for focaccia is longer, you need to hold off on adding cheese until shortly before it comes out of the oven. For softer, moist cheeses, such as mozzarella or provolone, scatter 1 cup (4 oz / 113 g) of shredded or grated cheese evenly over the top about 5 minutes before the focaccia is finished baking. For hard, aged cheeses, such as Parmesan or Asiago, wait until the focaccia is fully baked, then sprinkle about 1 cup (3.5 oz / 99 g) of grated hard cheese over the top and bake for 2 to 3 minutes, just until the cheese melts.
Mozzarella, Provolone, Parmesan, and other Italian cheeses are classic choices for pizza and focaccia toppings, but if you have other favorites or want to experiment, there is only one rule to follow: the flavor rule (that is, flavor rules!). Why not try Cheddar, Fontina, Swiss, or even Monterey Jack? Let your palate (and any dietary restrictions) be your guide.
Raw vegetables such as bell peppers, mushrooms, and even onions can sometimes become rubbery or burn when baked on top. To avoid this, first lightly sauté them in olive oil or vegetable oil. Always taste your toppings before putting them on, and adjust the seasonings as you see fit. Sometimes just a bit of salt or pepper can really make the flavors pop.
Double-Cheese Focaccia with Tomato Sauce
Double-Cheese Focaccia withTomato Sauce
MAKES ONE 9 BY 13-INCH FOCACCIA
This focaccia is very much like what New Yorkers call either a Grandma pizza or a Sicilian pizza. It’s cheesy and saucy and will bring back fond memories if you grew up with those neighborhood classics. One of its unique characteristics is the use of cheese both in the dough and as a topping. However, if you aren’t a cheese lover, you can make the dough without the cheese and forgo the cheese on top. This makes it a marinara focaccia, which is also quite delicious.
Tomato Sauce
¼ cup (2 oz / 57 g) tomato puree or tomato sauce
¼ cup (2 oz / 57 g) extra-virgin olive oil
1 tablespoon minced fresh garlic
1 teaspoon ground black pepper
½ teaspoon salt, or to taste
Dough
2 cups (8 oz / 227 g) almond flour
1 cup (4 oz / 113 g) sunflower seed flour
2 teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
4 egg whites (5 oz / 142 g), at room temperature
1 cup (8 oz / 227 g) chicken broth or vegetable broth
¾ cup (3 oz / 85 g) grated mozzarella, fontina, or Monterey Jack cheese, plus ¾ cup for topping
Preheat the oven to 400°F
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.
Other Pizza and Focaccia Toppings
The tomato sauce and pesto recipes in this chapter are from Peter’s book American Pie: My Search for the Perfect Pizza . That book includes many other recipes and ideas for toppings, and most of them would be great on these gluten-free, sugar-free crusts. We’ll share a few more ideas below, but if pizza is your thing, you might want to pick up a copy of Peter’s book, even if you can’t have the wheat flour crusts. For more on pizza and focaccia, including recipes and videos, also check out www.pizzaquest.com , a website hosted by Peter.
Almost any savory ingredient is fair game for a pizza topping. It really comes down to personal preference, so we encourage you to experiment and discover your favorite combinations. The possibilities are genuinely endless. Here are just a few tips.
Because the pizza crusts in this book are prebaked, after you apply the toppings they cook for less than 10 minutes. That means you can apply any cheese just before baking the pizza.
Because the baking time for focaccia is longer, you need to hold off on adding cheese until shortly before it comes out of the oven. For softer, moist cheeses, such as mozzarella or provolone, scatter 1 cup (4 oz / 113 g) of shredded or grated cheese evenly over the top about 5 minutes before the focaccia is finished baking. For hard, aged cheeses, such as Parmesan or Asiago, wait until the focaccia is fully baked, then sprinkle about 1 cup (3.5 oz / 99 g) of grated hard cheese over the top and bake for 2 to 3 minutes, just until the cheese melts.
Mozzarella, Provolone, Parmesan, and other Italian cheeses are classic choices for pizza and focaccia toppings, but if you have other favorites or want to experiment, there is only one rule to follow: the flavor rule (that is, flavor rules!). Why not try Cheddar, Fontina, Swiss, or even Monterey Jack? Let your palate (and any dietary restrictions) be your guide.
Raw vegetables such as bell peppers, mushrooms, and even onions can sometimes become rubbery or burn when baked on top. To avoid this, first lightly sauté them in olive oil or vegetable oil. Always taste your toppings before putting them on, and adjust the seasonings as you see fit. Sometimes just a bit of salt or pepper can really make the flavors pop.
Double-Cheese Focaccia with Tomato Sauce
Double-Cheese Focaccia withTomato Sauce
MAKES ONE 9 BY 13-INCH FOCACCIA
This focaccia is very much like what New Yorkers call either a Grandma pizza or a Sicilian pizza. It’s cheesy and saucy and will bring back fond memories if you grew up with those neighborhood classics. One of its unique characteristics is the use of cheese both in the dough and as a topping. However, if you aren’t a cheese lover, you can make the dough without the cheese and forgo the cheese on top. This makes it a marinara focaccia, which is also quite delicious.
Tomato Sauce
¼ cup (2 oz / 57 g) tomato puree or tomato sauce
¼ cup (2 oz / 57 g) extra-virgin olive oil
1 tablespoon minced fresh garlic
1 teaspoon ground black pepper
½ teaspoon salt, or to taste
Dough
2 cups (8 oz / 227 g) almond flour
1 cup (4 oz / 113 g) sunflower seed flour
2 teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
4 egg whites (5 oz / 142 g), at room temperature
1 cup (8 oz / 227 g) chicken broth or vegetable broth
¾ cup (3 oz / 85 g) grated mozzarella, fontina, or Monterey Jack cheese, plus ¾ cup for topping
Preheat the oven to 400°F
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