Gluten-free Tuscan Rosemary Focaccia Mix

Gluten free Tuscan RoseMary Focaccia bread

A delicious thick, gluten-free, focaccia from Community Bakers.  With a boost of flavor from gluten-free organic rosemary, you will be using this as a pantry basic.

The dough can be refrigerated for up to 5 days so you can pull it out and bake it at the drop of a dinner party or hunger pang. It also freezes well for up to 3 months.  So you will never be without base for a sandwich or nibbles for guests.

There is a lot you can do with this wonderful flatbread. Here are just a few serving suggestions:

  • While the focaccia is in the oven, caramelize some onions. When the bread is cooked sprinkle well with shredded mozzarella cheese and return to the oven briefly to melt the cheese. When nicely melted carefully spread the caramelized onions on top.  Slice and enjoy.
  • Slice warm the fococcia and serve with a blend of olive oil and balsamic vinegar for dipping. Press some pitted kalamata olives it the top before baking for a real Italian experience.
  • Make a sandwich. Cut into quarters.  Split each quarter so that you have two pieces, one with a top crust and one bottom crust. Add your favorite sandwich filling. Toast or grill.  Makes a great grilled cheese sandwich or panini.  
  • Cut into squares, split, lightly toast and make bruchetta.
  • Make a pizza! Spread the dough out thinly on a baking sheet. Drizzle with olive oil. Bake in a 450 degree oven until lightly browned. Remove from the oven and top with shredded cheese, anchovies, pancetta, basil leaves whatever you like. Return to the oven to melt the cheese and slice. Like all gluten-free baking, this bread will get soggy if a wet sauce is used for a topping.