1/2 pound mozarella, cut into thin slices *4 squares of focaccia, about 3"x3" 1/4 pound prosciutto 1 teaspoon dried oregano Olive oil Parmesan cheese, grated
Cut focaccia squares in half horizontally. On the bottom slice of each focaccia piece, place a slice of mozzarella, prosciutto and then another slice of mozzarella. Sprinkle with oregano.
Heat a large heavy skillet over low heat and add just enough oil to cover bottom of pan. When hot, add sandwiches and cook until golden brown on both sides, about 5 minutes. Sprinkle with parmesan cheese and serve immediately.
*For focaccia: 4 cups gf flour mix* 1/2 cup brown rice flour 1/4 teaspoon xantham gum 1-1/2 Tablespoons sugar 1/2 teaspoon salt 2-1/4 teaspoons dry active yeast 1-3/4 cup warm water 1 teaspoon cider vinegar 1/3 cup vegetable oil 2 whole eggs plus 1 egg white, lightly beaten 1/2 bulb garlic, roasted and chopped Dried basil Dried oregano Dried marjoram Olive oil
Preheat oven to 400 degrees F. Grease a 10"x15" jellyroll pan. In work-bowl of an electric mixer, combine gf flour mix, 1/2 cup brown rice flour,1/4 teaspoon xantham gum, sugar, salt and yeast and mix by hand.
In a separate bowl, combine water, vinegar, oil and eggs; mix to blend.
Add liquids to bowl of dry ingredients and beat for 2 minutes. Add roasted garlic and stir until blended.
Spread into prepared pan, cover with plastic wrap and let rise in a warm place for 40 minutes.
Prior to baking, make indentations on top of focaccia with your finger about every 3 inches and drizzle with olive oil, then sprinkle with herbs. Bake for 25 minutes or until focaccia is golden. Serve immediately.
*For gf flour mix: 2 cups white rice flour 2 cups brown rice flour 1-1/3 cups potato or tapioca starch 2/3 cup corn starch 1/2 teaspoon xantham gum
To roast garlic: Heat oven to 350 degrees F. Cut top off of garlic bulb, exposing tips of garlic cloves; coat with olive oil. Wrap garlic in foil and roast in oven for 45 minutes.