Gluten Free Herbed Focaccia!

Today, my sassy friend Sherry and I were talking at each other. Sherry is, well, sassy, if you've never met her. She's quick-witted, and you better be wearing your ballet slippers, because she'll keep you on your toes. Of course, if you were the descendant of Austin Oliver Sexton, you'd likely be sassy too.

I told her that it would be optimal (in our hypothetical world of discussion) if I were rewarded for my good deeds with some "stuff." She suggested the America's Test Kitchen cookbook, because it's always great to have well-tested recipes. Very valid point, Sherry.

However, what's the adventure in making something that turns out right every time? Maybe I'm just a thrill seeker, but I get the shivers every time I come up with something that's tasty. Like focaccia bread. It was on our menu last week, and we ate this stuff up. Every bite. We ate it as hamburger buns, and I put the rest in the freezer. It came in perfectly handy to use when the boy needed a high-protein snack before his workout, and so I made him a sloppy joe snack.

Herbed Focaccia Bread
inspired by Karina's Focaccia Recipe with Garlic + Tomato

1 cup sorghum flour
1 cup tapioca starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
1 tablespoon Italian seasoning

Put these dry ingredients into a bowl, and whisk them until they're combined. In a separate measuring cup, proof:

1 tablespoon instant yeast
1 1/4 cup warm water
a dash of sugar

I love watching the yeast get all puffy. Hence the purpose of proofing the yeast in a glass or clear plastic measuring cup. Hours of entertainment.

4 tablespoons olive oil
1 egg
1/2 teaspoon red wine vinegar, or apple cider vinegar
1 tablespoon of honey

Stir everything up together. It should be a thick batter, like a cake batter. In a large casserole dish, preferably bigger than a 13 x 9 inch pan, drizzle a few teaspoons of oil into the bottom. Drop in the dough, and with a flat spatula, spread the dough to the edges. Sprinkle the top of the dough with more sea salt, some more Italian seasoning, and some parmesan cheese. I was hoping the large, rectangular shape would make this optimal for many uses. Yes, it did make it optimal. Optimally tasty.

Let it rest in a warm oven for 20 minutes, and then turn the oven to 375. Continue baking for about 30 minutes, or until the top is golden and puffy. The oil from the bottom should be bubbling around the edges too.

You can slice these long and skinny to be breadsticks to be served with pizza, into squares to eat to the side of your favorite soup, or in long rectangles that can be frozen and used for sandwiches. We did all of the above.

What do you say - thrill seeker or one who prefers to make recipes that are pre-tested?