Gluten Free Focaccia with Figs and Caramelized Onions
This artisanal flatbread is both elegant and homey, the perfect touch for a festive gathering.
The combo of fig, cheese (if tolerated) and slightly sweet onions makes it a special treat to accompany a holiday meal. Or cut the focaccia into thin strips and serve with champagne or another light and fruity aperitif. Switch up the flavors by using fresh rosemary, chopped dried apricots and bleu cheese. If you’re avoiding dairy, omit the cheese or replace it with a dairy-free alternative. This recipe can be made egg-free; see instructions.
MAKES 12 SERVINGS.
¾ cup white rice flour
¾ cup sorghum flour
½ cup millet flour
½ cup tapioca starch/flour
½ cup potato flour (not potato starch)
1 tablespoon xanthan gum
1 teaspoon salt
5 teaspoons active dry yeast
1 teaspoon dried thyme
1½ cups water, warmed to 110°F–115°F
3 large eggs, room temperature
¼ cup olive oil, more to coat the top of the dough
1 teaspoon cider vinegar
1 cup chopped dried mission figs
8 tablespoons grated Parmesan
cheese or dairy-free cheese alternative, divided
2 tablespoons olive oil
3 large yellow onions, cut in half and thinly sliced
¼ teaspoon salt
2-3 tablespoons fig jam
1. In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, combine rice flour, sorghum flour, millet flour, tapioca starch/flour, potato flour, xanthan gum and salt; blend on lowest speed. Add yeast and thyme and blend briefly.
2. Combine water, eggs, olive oil and vinegar in a separate bowl and add to dry ingredients. Beat on low until combined. Increase speed to medium and beat mixture 3 to 5 minutes, scraping down dough as needed. Add figs and 5 tablespoons cheese and beat briefly to combine.
3. Preheat oven to 425°F. Line an 11½x17½-inch baking sheet with lightly oiled parchment paper.
4. Transfer dough to prepared pan. Wet fingertips in olive oil and press dough evenly
into pan to form an 11x14-inch rectangle. Cover dough with plastic wrap. Let rise in a warm place for 20 to 30 minutes.
5. Press oiled fingers into dough to make indentations. Sprinkle with remaining 3 tablespoons Parmesan cheese and cover with a thin layer of Caramelized Onions.
6. Place in preheated oven and bake 20 to 25 minutes. Remove from oven and let cool 10 minutes. Cut into thin strips and serve.
Caramelized Onion Directions:
1. Heat oil in a large skillet over low heat. Add onions and salt and cook very slowly 10 to 15 minutes, stirring occasionally to prevent onions from sticking and burning.
2. When onions are softened and golden brown, stir in jam. Continue cooking over low heat another 3 to 5 minutes. Remove from heat and let cool.
For Egg-Free Focaccia Bread, omit 3 eggs. Reduce oil by 1 tablespoon. Combine 3 tablespoons flax meal with 9 tablespoons hot water. Let sit to thicken and cool before adding to recipe in step 2. Add additional water to dough, 1 tablespoon at a time, if needed.
Each serving of Focaccia Bread contains 294 calories, 10g total fat, 2g saturated fat, 0g trans fat, 56mg cholesterol, 331mg sodium, 46g carbohydrate, 4g fiber, 13g sugars, 7g protein, 25 Est GL.
Each serving of Caramelized Onions contains 55 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 55mg sodium, 8g carbohydrate, 1g fiber, 6g sugars, 1g protein, 3 Est GL.
Recipe by food editor Beth Hillson.