Yields 1 loaf
Focaccia bread is a wonderful side dish for spaghetti, seafood salad or used for sandwiches.
3 cups gluten-free flour blend
½ cup powdered milk
3-½ teaspoons xanthan gum
1 tablespoon active dry yeast
2 teaspoons salt
1-1/3 cups milk, warmed to 110°F
1 cup liquid egg whites (or 6 extra-large egg whites), room temperature
¼ cup olive oil, plus extra for shaping and finishing the loaf
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
Line a baking sheet with parchment paper and set aside.
Using a stand mixer with the paddle attachment, mix the flour blend, powdered milk, xanthan gum, yeast and salt on medium speed until thoroughly combined. Reduce the speed to low and add the milk, egg whites and oil. (The dough will begin to look somewhat like oatmeal.) Scrape down the sides of the bowl; then increase the speed to high and beat for 3 minutes. (The dough will look like a heavy cake batter.)
Scrape the dough onto the prepared baking sheet. Dip your fingers in oil and gently press the dough into an 8-by-12-inch rectangle. Cover it loosely with plastic wrap or a dish towel and place in a warm, draft-free place until the dough rises by an inch or so — about 1 hour. (The dough will rise more quickly if the room is 75°F or warmer.)
While the dough rises, preheat the oven to 400°F. Brush the surface of the dough with olive oil and press your fingers lightly into the dough to create dimples. Bake until golden brown, 35 to 45 minutes. Remove from oven and, while still hot, drizzle with olive oil. Sprinkle with rosemary and kosher salt. Serve warm.
After dough has risen, brush the surface of the dough with olive oil and press your fingers lightly into the dough to create dimples.