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Focaccia with Onion, Rosemary and Thyme

A gluten-free Vegan recipe that serves 10!
Focaccia with Onion, Rosemary and Thyme
Ingredients for Fococcia with Onion, Rosemary and Thyme
  • ½ small yellow onion, sliced
  • ¼ cup (52 GRAMS) melted unscented coconut oil
  • Salt and freshly ground black pepper
  • 1 recipe dough for Focaccia in the Style of Italy (Recipe below)
  • Leaves from 1 sprig rosemary (1 teaspoon)
  • Leaves from 1 sprig thyme (1 ½ teaspoons)
Ingredients for Focaccia in the Style of Italy
  • ¼ cup (33 grams) cornmeal
  • ½ cup (112 grams) melted unscented coconut oil, plus more for brushing the baking sheet
  • 1 1/3 cups (256 grams) potato starch
  • 1 cup (140 grams) brown rice flour
  • ¾ cup (75 grams) gluten-free oat flour
  • 1 cup minus 1 tablespoon (112 grams) arrowroot, or more if needed
  • 1 tablespoon (15 grams) baking powder
  • 2 teaspoons salt
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons xanthan gum
  • 1 cup (240 grams) lukewarm coconut milk
  • ½ cup (113 grams) lukewarm rice milk

DIRECTIONS FOR FOCACCIA WITH ONION, ROSEMARY AND THYME

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, toss the onions with 2 tablespoons of the oil and a pinch of salt. Spread the onions on the prepared baking sheet and roast until they are golden, 20 minutes. Let cool for 10 minutes.

Spread the onions evenly over the prepared focaccia dough, brush with the remaining oil, and sprinkle the garlic, rosemary, thyme, and salt and pepper over the top. Bake for 15 minutes, and then rotate the sheet 180 degrees. Bake until the crust is golden, 10 minutes. Let the focaccia cool in the pan for 15 minutes before cutting.


DIRECTIONS FOR FOCACCIA IN THE STYLE OF ITALY

Line 2 rimmed baking sheets with parchment paper. Sprinkle one with the cornmeal and set it aside.

Pour the coconut oil onto the other parchment-lined baking sheet and refrigerate for 30 minutes. The oil will harden into a thin, solid sheet that will be broken into pieces later.

In a large bowl, whisk together the potato starch, flours, arrowroot, sugar, baking powder, salt, yeast, and xanthan gum. Add the lukewarm coconut milk and rice milk, and using a rubber spatula, stir until dough pulls away easily from the sides of the bowl. If the dough is too thin, add 1 tablespoon arrowroot at a time. If the dough is too dry, add a splash of lukewarm water.

Transfer the dough to the cornmeal-lined baking sheet and gently spread it out with your fingertips until the dough is about 1 inch thick and has distinct fingerprint dimples throughout. Brush the dough with oil, cover with a dish towel, and let it rise for 1 hour.

Preheat oven to 400 degrees F.

Remove the hardened coconut oil from the refrigerator and break it into pieces approximately 1/2 inch in width. Put the coconut oil shards in each dimple in the dough. If there are pieces leftover, push them randomly into the dough.

Bake for 15 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden brown, 10 minutes. Remove the foccacia from the oven and let cool for 15 minutes before cutting.


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