Awesome Gluten Free Focaccia Bread

This is out of the cooking free book by carol fenster. all the recipes i've tried out of her book have turned out great, especially the bread ones. for the gluten free flour, please use recipe #391326. this was so good, i had 4 large pieces myself (even though i don't need gluten free). see the end of the recipe for optional topping ingredients.

Steps

In medium mixer bowl using regular beaters , combine warm water , sugar , eggs , oil and vinegar until smooth.

Add yeast , flours , gelatin , xanthan gum , rosemary , onion powder and salt.

Beat for 2 minutes.

Dough will be soft and sticky.

Grease 11x7-inch nonstick baking pan.

Transfer dough to pan , cover with foil , and let rise in warm place for 30 minutes , or until dough is level with top of pan.

Preheat oven to 400f sprinkle focaccia with topping ingredients.

Bake for 20-25 minutes , until golden brown.

Sprinkle parmesan cheese on top , cut and serve.

Optional toppings:.

Herb topping: combine 1 / 2 tsp each dried rosemary , sage and thyme.

1 / 4 tsp black pepper.

And 2 t grated parmesan cheese.

Sun-dried tomato & olive topping: saute 1 / 4 c minced sun-dried tomatoes , 1 / 4 c sliced black olives , and 1 / 4 c chopped onion in 1 tsp olive oil.

Pesto topping: puree in food processor just until smooth , leaving a bit of texture: 1 c fresh basil leaves , 1 garlic cl.

Ingredients

water, sugar, eggs, olive oil, vinegar, active dry yeast, gluten-free flour, gelatin powder, xanthan gum, dried rosemary, onion powder, salt, italian seasoning, parmesan cheese