Focaccia bread really is easy to make. This moist bread is crunchy on the outside and soft on the inside with a delicious herb flavor. Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Google+: http://tinyurl.com/mkeeqoxInstagram: http://instagram.com/RockinRobinCooksThis recipe is gluten free but you will never be able to tell, it's that good. I have people who prefer it over "regular" focaccia bread.If you want to make "regular" focaccia bread meaning that which contains wheat, you can simply buy frozen bread at the grocery store or use pizza dough for a quick bread and the results will be awesome.Focaccia Bread Gluten Free3 1/2 cups Pamelas Bread Mix1 package yeast1/4 cup olive oil1 1/2 cups warm water (between 100 -105 degrees F.)2 tsp. fresh rosemary, finely chopped1 1/2 Tbsp. dried chopped onion flakes1/2 tsp. dried parsley flakes1/2 tsp. dried basilsalt (about a teaspoon or so)Directions:Preheat oven to 425 degrees F.Place the bread mix, yeast, and rosemary in mixing bowl and stir or mix (use whisk) to combine. Then add the wet ingredients, the warm water and olive oil and mix on medium speed for 2 minutes.Pour a tablespoon or two into a baking dish (I used a 9 x 13) and rub the oil all over the dish.Place the dough into the baking dish and spread it to cover the entire bottom of dish. I used a spreader and knife to get the job done.Brush olive oil over the top of the focaccia bread and then use your fingers to press divets all over the dough.Sprinkle the onion, parsley, basil, and salt over the top. Cover with saran wrap and place in a warm spot to rise for at least 1 hour.Remove the saran wrap and place in the center of the oven and bake for 12 minutes. Then check the bread to see how it's doing. Ovens vary so it's good to see how things are cooking.Place back in the oven for an additional 10 minutes. You want the top of the bread to be a nice golden brown. Look at the bottom of the dish if using glass and see how golden that is.If by chance the dough is a little doughy after cutting into it, simply place it back in the oven for 3 minute incriments and then check it again. Focaccia bread is always best the day you make it. You can save it for the next day by placing it in a ziploc bag and reheating in a 375 degree F. oven.More GLUTEN FREE recipes: https://www.youtube.com/playlist?list=PLrvAwHGrBMtsHH2tvQZpUDBQRAS0-ljRUThanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: https://youtu.be/TCZY3x1Miz4Music by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcode
