Avec Baking Focaccia Bread

Dry Ingredients:
1 ¼ teaspoon dry yeast
1½ cups Avec Baking Gluten Free flour mix
½ teaspoon xanthan gum
¼ teaspoon guar gum
2 teaspoon dried Italian seasoning
1 teaspoon sea salt

Wet ingredients:
¼ cup apple juice
¼ cup water + two tablespoons
2 large eggs + one additional egg white
2 tablespoons olive oil
½ teaspoon cider vinegar

2 tablespoon olive oil
1½ teaspoons dried rosemary
Sprinkle of good salt
Kalamata olives cut in half

Optional: sprinkle of fresh grated Parmesan cheese

Prepare a 9×11 baking dish with a generous amount of olive oil and sprinkling of GL flour mix and set aside. Put eggs and egg white in the bowl of a stand mixer fitted with the balloon whisk attachment. Begin on low and whip the eggs. As the eggs start to break down, increase the speed slowly up to high and continue for 3-5 minutes or until the eggs double in volume and become frothy and pale yellow. While the eggs are whisking, combine your dry ingredients into a separate bowl and your remaining wet ingredients into another bowl.

Once the eggs are ready, turn mixer down to low and incorporate your wet and dry ingredients. Mix just until incorporated and no lumps remain.

Turn dough out to prepared pan and, using an offset spatula, spread the dough out evenly. The dough will be sticky so work quickly as to not lose the air you have worked to incorporate.

Cover with aluminum foil and let rise for about 40 minutes. Preheat oven to 400º F while dough is rising.

Once dough has slightly risen, remove foil and sprinkle with toppings. If using olives, place them gently on the surface without pressing them in too firmly.

Place in preheated oven and bake for 25 minutes, or until golden brown.

Transfer to cooling rack and enjoy!

*This bread freezes wonderfully. Pull out of oven at about 20 minutes (before it turns golden brown). Once cooled, wrap well and freeze. When ready to enjoy, remove from freezer. Preheat oven and bake for 10-12 minutes or until golden brown and heated through.

Additional topping suggestions:

2 tablespoons olive oil
Sundried tomatoes
Fresh basil
Sprinkle of good salt and pepper

-Mince the sundried tomatoes with the basil. Incorporate the
salt, pepper and olive oil so your herbs are wet and won’t burn in the oven.


2 tablespoons olive oil
Crumbled feta cheese
Fresh thyme and tarragon
Minced shallot
Sprinkle of good salt

-mince the shallot with the herbs. Mix into the feta, olive
oil and salt so that your herbs are wet (so they don’t burn in the oven).


When in season, cut ripe grape or cherry tomatoes in half.
Use in place of the olives with fresh herbs, cheese or your choice and a
generous sprinkling or olive oil, balsamic vinegar, salt and pepper.