Rustic flat breads can be found in cultures and cuisines around the globe. This one is more European in style, like the focaccia you find in Italian restaurants, specialty shops, and even grocery stores. We top ours in the classic way, with olive oil, fresh rosemary, and sea salt. But let your imagination go wild: sweet sautÃ©ed onion and peppers, fresh tomatoes, olives, a little cheese. Try your old favorites, or create new ones for an Easter dinner. You can also use this bread to make delectable Panini or a sandwich (try grilled chicken with pesto mayonnaise or those Easter leftovers). This very easy -to- make bread will become a favorite.
(Makes one 8Â or 9 -inch round bread. Recipe can be doubled)
1 1/2 cups Bread Flour Mix A*
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon granulated sugar
1 packet (1/4 oz.) of dry quick -rise yeast granules
1 teaspoon olive oil
3/4 cup plus 1 tablespoon water, heated to 110Â°F
1. Spray an 8Â or 9-inch round cake pan with baking spray and lightly dust with rice flour or sprinkle with cornmeal.
2. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110ÂºF) and olive oil into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes.
3. Spoon dough into prepared pan and spread it out to the sides with a spatula. Cover with a light cloth and let rise in a warm place (about 80ÂºF) for about 40 minutes. Bread should be approximately double in height.
4. Place rack in lower third of oven. Preheat oven to 400ÂºF while bread is rising.
5. Sprinkle olive oil over top and carefully spread it into a thin film over the entire surface of the bread (use your fingers to do this for best results). Sprinkle with rosemary and sea salt (or other toppings of your choice).
6. Bake 8- inch bread for 20–25 minutes, 15–20 minutes for 9 -inch bread. Bread should be medium golden in color and cooked through. Remove bread from pan and cool on a rack for 15 minutes; slice and serve.
Bread can be prepared in advance: bake according to directions. Remove from oven and allow to cool on a rack. Wrap well in plastic wrap and then foil. Bread can be stored in refrigerator for up to three days or freezer for up to three weeks; wrap well in plastic wrap and then foil. Defrost in plastic wrap. Re-warm in 350Â°F pre heated oven for 10–15 minutes; sprinkle bread with a bit of water and wrap in foil, but open the foil for the last five minutes.
*This recipe makes 3 cups of Bread Flour Mix A: 1 cup millet flour, 1/2 cup sorghum flour, 1/2 cup corn starch, 1/2 cup tapioca flour (also called tapioca starch), 1/2 cup potato starch (not potato flour).
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