Cummulative Rating
N/A Servings
Makes 1 large loaf. Difficulty
Medium
Ingredients
2 teaspoons sugar 1-1/4 cup warm water 1 Tablespoon active dry yeast 2-1/2 cups gf flour 3/4 cup cornmeal 3 oz. chopped sun-dried tomatoes (in oil), drained 2 Tablespoons fresh basil, chopped 8 Tablespoons + 1 teaspoon olive oil 1 Tablespoon Parmigiano Reggiano cheese, grated 1-1/2 teaspoons fresh thyme, chopped
Directions
Place the sugar and 1/2 cup warm water in the bowl of an electric mixer. Stir to blend. Add yeast and let the mixture foam for 5 minutes. Add flour, cornmeal, sun-dried tomatoes, basil, 6 Tablespoons of oil, 1 teaspoon salt and 3/4 cup warm water. Use the dough hook attachment for the mixer and combine ingredients at medium speed for about 2 minutes, scraping down the sides of the bowl. Reduce the speed to low and mix for about 5 more minutes. Remove the bowl from the mixer and pour 1 Tablespoon of oil over the dough. Turn the dough several times to coat with the oil. Cover the bowl with plastic wrap and set in a warm place to rise for 45 minutes. The dough should just about double in size.
Preheat the oven to 400° F. Lightly coat a 10x15" baking sheet with sides with oil and then line with parchment paper and lightly oil the parchement paper. Pour the dough onto the prepared baking sheet. Coat your hands with oil and lightly press the dough so that is about 1-1/2 to 2 inches thick and oval in shape. (The dough may seem a little sticky, but you should be able to push it into shape if your hands are well oiled). Brush the top of the dough with 1 teaspoon oil and sprinkle the top with the remaining 1 teaspoon salt. Sprinkle parmesan cheese and thyme over top. Bake for 20 minutes, until lightly browned. Remove from oven and let cool before cutting.
Tips
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this product please click on the link in our Recommended Tools section.
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