Onion, Tomato and Herb Focaccia

Onion, Tomato and Herb Focaccia

by Gwynn
Palmer

Topping:                                                   Preheat
oven to 400 degrees

1 med. onion sliced paper-thin

1 Tbs. olive oil                                            Mix
together

2 cloves garlic thinly sliced

8 Kalamata olives sliced in half

3 sun dried tomatoes cut into pieces

3 Tbs. fresh chopped herbs

(thyme, oregano, basil, parsley, chives, marjoram) or

2 tsp. dried mixed herbs                              Mix
and set aside

Dough Mix:

1 tsp. mustard

1 cup warm water

1 egg

2/3 cup rice flour

1/3 cup corn meal

2/3 cup soy flour

1 tsp. dried parsley

1/4 tsp. thyme

1/2 tsp. dried sage

1 1/2 Tbs. baking powder

1/2 tsp. baking soda

1 Tbs. olive oil

2 green onions                                                        Mix
everything together
                                                                             in
processor until smooth

Spread into 2 – 9″ rounds on greased baking sheets.       

Spread topping mixture over the bread rounds and bake at top of oven
for 25-30 minutes until bread is brown and crisp. Serve hot.