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Whole Grain Parmesan & Herb Focaccia

Whole Grain Parmesan & Herb Focaccia

Gluten Free Whole Grain Parmesan and Herb Focaccia

Tell the truth. You miss that whole wheat taste in your bread. That chew, that bite. Spill it!

Well, if there’s truly nothing you can’t have but gluten itself (and I stand by that mantra), then that taste and that mouth feel shouldn’t be out of reach.

Right?

That had better be right, or this whole thing is just plain mean.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Don’t worry. It’s right! This whole grain bread has that bite, that chew we’re missing. Okay, I’m missing. Okay, maybe you are too. Are you, or am I just embarrassing the living daylights out of myself? :/

The first few times I made this dough, I made focaccia. And it was glorious.

Then, this last time, for the money shots, I had a bit of leftover dough. Ever the miser, I had to do something with it. Enter the Parmesan & herb focaccia bagel. It’s a really nice, dense & chewy bagel with all kinds of fabulous nutrition. It’s a New York bagel. Not the kind of bagel-shaped bread you get from a package (respec’ to packaged bread, which has its place, indeed).

And don’t forget about the instant yeast.

Red Star Yeast is a new sponsor of this site, but I selected them because they have the best instant yeast, and that’s a fact, Jack. Its quality is consistently perfecto, and it’s totally cheap when you buy a jar online (free shipping when you spend $40 or more, too). Of course, they also have every other sort of yeast under the sun. And we’re working together to take the mystery out of baking with yeast.

Mystery is good in courtship. In a haunted house. In a Stephen King novel.

Not in baking with yeast.
Gluten Free Whole Grain Parmesan and Herb Focaccia

So what do you think?

Gluten Free Whole Grain Parmesan and Herb Focaccia

Looks totally do-able to me. And not the least bit mysterious.

Be not afraid. Yeast-baking is a snap, especially once you get some practice under your belt.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Roll out the dough between two sheets of parchment paper. Remove the parchment, and roll it gently onto the rolling pin, to help transfer it to the sheet pan.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Dimple it with a floured pinky.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Drizzle it with olive oil.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Brush the oil all over the surface of the dough.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Add the chopped fresh herbs.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Sprinkle liberally with Parmigiano-Reggiano (it makes a difference if you use the real stuff – it’s kind of spendy, but a little goes a long way since it has such big flavor).

Gluten Free Whole Grain Parmesan and Herb Focaccia

Then maybe you make a bagel with the odds and ends from the dough?

Gluten Free Whole Grain Parmesan and Herb Focaccia

Sprinkle with all kinds of good stuff.

Gluten Free Whole Grain Parmesan and Herb Focaccia

Or just keep it old school. Focaccia … as focaccia. You can’t go wrong. Here’s how:

Whole Grain Parmesan & Herb Focaccia
Recipe Type: Bread
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 8
Whole Grain herb focaccia dough topped with Parmesan cheese – made into a bagel or focaccia
Ingredients
  • 2 3/4 cup (385g) all-purpose gluten-free flour, plus more for sprinkling (I use Better Batter)
  • 2 teaspoons xanthan gum (omit if using Better Batter)
  • 10 tablespoons (85g) sweet white sorghum flour
  • 3 tablespoons (38g) whole grain teff
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons dried Herbes de Provence, crushed
  • 2 tablespoons (28g) sugar
  • 2 teaspoons instant (or breadmaker or rapid-rise) yeast
  • 1 tablespoon kosher salt
  • 1/2 teaspoon apple cider vinegar
  • 1 extra-large egg white
  • 4 tablespoons (56g) extra-virgin olive oil, plus more for drizzling
  • 1 1/4 cups warm water, about 100 degrees F
  • 1 tablespoon chopped fresh rosemary needles or thyme leaves
  • Finely grated Parmigiano-Reggiano cheese
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a large nonreactive spoon if you don’t have a stand mixer), place the all-purpose flour, xanthan gum, sorghum flour, teff, cream of tartar, Herbes de Provence, sugar and yeast, and whisk to combine well with a separate, handheld whisk. Add the salt, and whisk again to combine well.
  2. Add the vinegar, egg white, olive oil and water, beating well with the paddle attachment (or your large spoon) until the dough comes together. Continue beating on high power for a few minutes. The dough should be thick, but tacky to the touch. Don’t worry about its being too wet. Don’t start adding all kinds of extra flour! It’s meant to be tacky. Gather the dough together with wet hands into a loose ball. Sprinkle or spray the dough with warm water, and cover the bowl with plastic wrap. Place in a warm-draft-free area until it has risen to about 150% its original size.
  3. Preheat your oven to 375 degrees F, and line two quarter sheet pans (or one half sheet pan) with parchment paper and set them aside.
  4. If using quarter sheet pans, turn the dough out onto a lightly floured piece of parchment paper, and divide it into two equal parts (see photo). Sprinkle the top of the dough lightly with all-purpose flour. With floured hands, press the dough into a disk. Place another sheet of parchment paper on top of the dough, and roll between the two sheets of parchment paper until it is the approximate size of the quarter sheet pan (13″ x 9″), and about 1/4 inch thick. Remove the top sheet of parchment paper, and roll the dough loosely & carefully onto the rolling pin (see photo). Transfer the dough to the prepared quarter sheet pan, and unroll the dough into the pan.
  5. With a floured pinkie, dimple the surface of the dough (see photo). Drizzle with extra olive-oil, and brush the oil evenly over the entire surface of the dough. Sprinkle evenly with the chopped fresh herbs, and cover liberally in the finely grated Parmigiano-Reggiano cheese. Repeat with the other half of the dough.
  6. Place the pans (one at a time) in the center of the preheated oven and bake, rotating once, until lightly golden brown all over (about 15 minutes).
  7. Slice and serve immediately. Store leftovers wrapped in Press ‘n’ Seal at room temperature for a couple days, or freeze for longer storage.
Notes

King Arthur gluten-free flour will NOT work in this recipe. Although it works just fine in some other recipes, it will NOT work in yeast breads.
Do not freeze unbaked yeast dough. You can refrigerate the dough in a sealed plastic container after rising if you are not ready to use it right away, but it should not be frozen unbaked.
I had a bit of unused dough one of the times I made this recipe, so I made a bagel by shaping the dough into a round with floured hands, poking a hole in the center of the round with a floured finger, boiling the dough until it floats to the surface of boiling water (about 2 minutes), then covering with olive oil, chopped fresh herbs and cheese, and baking for about 12 minutes or until golden brown all over.

Love,
Me

 

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Comments are closed.

  • sally
    September 18, 2012 at 7:08 PM

    Thank you for your time and effort. I wanted to post what I learned, to help others. THe recipe states, you can use rapid rise yeast. THis is what I used, however did not rise. After the fact, I went back and read the directions on the yeast, and it states 129 degrees at least, and the recipe states 100. I am gaining experience, but followed the directions in the recipe. What I learned, is even though a recipe gives a recommendation, be sure to follow the direction on the package, as there are so many different kinds of yeast, which was stated in the recipe. THe kids love the taste of the sweet sausage and the simple sauce. WIll try again, with Red Yeast, and hope it rises.
    THank you again.

    • gfshoestring
      September 18, 2012 at 7:30 PM

      Sally, I understand that you are frustrated that your yeast bread did not rise. That can, indeed, be very frustrating. However, I can tell you from extensive experience baking yeast bread, but gluten-containing and gluten-free, a too-cool temperature of the water used in the recipe is absolutely not responsible for the failure of yeast bread to rise. Too-hot temperatures will kill yeast. Too-cool temperatures will not cause a failure to rise. They will merely slow the growth of the yeast, and therefore the rise. A water temperature of approximately 100 degrees F is plenty warm to ensure a rise under the proper conditions. In fact, you can set yeast bread dough to rise in the refrigerator if you like. It will rise, albeit very, very slowly, provided your refrigerator is not the temperature of a freezer and provided it maintains a consistent temperature. If you need help getting your yeast bread to rise, please refer to this post on just that subject.
      Nicole

  • Jacqueline K
    September 12, 2012 at 2:07 PM

    3 tablespoons (38g) whole grain teff?

  • Charity
    September 11, 2012 at 3:51 PM

    I love, love, love your site and your humor.  I read your blog like it was a book the first time through.  I’m curious – what happens if you freeze unbaked yeast dough?

    • gfshoestring
      September 11, 2012 at 4:46 PM

      Thanks, Charity!
      If you freeze unbaked yeast dough, it likely won’t rise at all, or won’t rise well, once you bake it. Not a good idea. ;)
      xoxo Nicole

    • September 11, 2012 at 8:46 PM

      Thanks, Charity!
      If you freeze unbaked yeast dough, it likely won’t rise at all, or won’t rise well, once you bake it. Not a good idea. ;)
      xoxo Nicole

  • Medscott1950
    September 11, 2012 at 1:54 PM

    What’s a good substitute for teff flour?   Will egg subtiute work for egg white?  Allergies to both ingredients.

    • gfshoestring
      September 11, 2012 at 2:00 PM

      I haven’t tested this recipe with any substitutions. You’ll have to experiment!
      Nicole

  • March 8, 2012 at 5:40 PM

    Foccacia looks truly yummy. I don’t know that a yeast from different company makes so much difference. Do they sell just online?

    • March 8, 2012 at 5:41 PM

      I really like Red Star yeast, Neetu. It’s what I have used for ages, and the dates are always really good, which means that I don’t have to worry that the yeast is going to go bad. And they sell it in large jars in most supermarkets, which is much more economical than packets.
      xoxo Nicole

  • March 6, 2012 at 7:57 PM

    Golden Grahams— memories of yum (eaten dry in a bowl, after school with a handful of chocolate chips and raisins–oh memories)…small (like 1/2″ squares) with a crisp snap to them and a light dry shiny glaze (like maybe vanilla and egg white mixed together and brushed on before baking?) has an almost corrugated surface (like what happens when you bake on the USA pans) if I remember right.

    I’m finishing up my current loaf of Milk Bread and it is awesome!! I’m loving it for toast with honey and almond butter for breakfast!

    REQUEST PLEASE?? I’m looking for a restaurant style Chinese egg roll ( you know those huge ones filled with veggies, bean sprouts and chicken or pork and then DEEP FRIED to crispy golden crunchiness and dipped in sweet and sour sauce and some spicy mustard. Hum…I think I have to make me some Chicken Chow Mien for dinner now.

    Have a great night!

  • Laurie
    March 6, 2012 at 9:43 AM

    Golden Grahams… hmmm it’s been twenty or so years since I could eat them, but as far as I remember graham cracker is crunchy and thin, where the golden graham cookies were mostly the same taste, but had a much more finely ground grain. Still crunchy, and still the same basic taste.. but no grit. The chocolate grahams were awesome, the golden grahams were graham crackers with maybe extra vanilla and more honey.

    • March 6, 2012 at 11:32 AM

      Thanks, Laurie! I’m beginning to get a picture… Maybe I should buy a box of the real gluten thing and bring to my neighbor’s house and ask her to eat them for me. That might be a new low for me, but I’m not above it. ;)
      xoxo Nicole

  • Peggy
    March 5, 2012 at 3:14 PM

    This looks & sounds so yummy! My binder of favorite Nicole blog recipes is expanding as fast as my waist! It’s all good!!! Just have to increase my walking distance! lol

    • March 6, 2012 at 8:41 AM

      Hi, Peggy!
      This is a good one to have. It’s a really versatile dough, and it’s healthy! Well, it seems healthy. What do I know?
      xoxo Nicole

  • Kristi
    March 5, 2012 at 1:55 PM

    HI Nikki, one question and a comment

    Question: Is that the Jelly roll size pan from USA? I realized the bigger ones don’t fit in my proofer (which I am fully in love with and my husband is upset that it now rests on my pillow with me).

    Comment: now I have to make that Japanese Milk Bread. I keep hearing about it. Second comment (I am tired so I must number them to keep it straight): this new recipe looks soooooooo yummy. I need the USA pan that fits in the proofer, pronto.

    I made donuts this weekend. Very nice!

    Kristi

    • March 5, 2012 at 1:59 PM

      The quarter sheet pan (the one that I suggest using in this recipe – the one that’s 13×9 inches) fits in the proofer. The half sheet pan, that’s double the quarter in size (double is 2x quarter), does not.
      xo Nik

  • Chris
    March 5, 2012 at 10:50 AM

    I have to stop baking your wonderful recipes! I’M GAINING WEIGHT! ACK! Reeeeeally, though, thank you again and again and again….. Of all the G-free sites, yours is SO my fav!!! I WILL be making this when the college boy returns!

    • March 5, 2012 at 11:02 AM

      But, Chris, this is whole grain! That’s better, right? Most likely, tomorrow’s post will be something else that’s good for your constitution, but at least a couple days this week will not. My apologies in advance. ;)
      You’re very welcome. Hope your boy enjoys it..
      xoxo Nicole

  • March 5, 2012 at 10:38 AM

    Red Star is great stuff. I like it, too. Now I know what’s for dinner…thank you! Fatcat is right about the Milk Bread – it works quite well and we’ve made it a few times already. Never lasts long. I think you are on to something with these breads.

    • March 5, 2012 at 10:42 AM

      Thanks, Lisa. ;) I adore making yeast bread – especially with the proofer. And my little one could live by bread alone. And by “we” have made it, I assume you mean “you”!
      xoxo Nicole

  • March 5, 2012 at 10:16 AM

    I don’t like that comment love thingy. I don’t feel like my blog is in your league ….

    • March 5, 2012 at 10:21 AM

      Don’t be silly, Fatcat! There is no league. I have CommentLuv installed so that you can an extra benefit from stopping by. There’s plenty of room in the tent! But you definitely don’t have to use it if you’d prefer not to. And I can remove the “Luv” from your previous post if you really want …
      xoxo Nicole

  • March 5, 2012 at 10:14 AM

    I pretty much think you are a genius. I made the Japanese Milk Bread last night in the bread machine and it turned out great, though no where near as pretty as yours. It was gone in about 15 minutes with me, my gluten free teen and my 2 teens who are not gluten free gobbling it up.

    This focaccia sounds wonderful!

    Golden grahams are like tiny, really crispy graham crackers. I think, though I don’t remember exactly, they might have a touch of cinnamon?

    • March 5, 2012 at 10:20 AM

      Hi, Fatcat,
      I’m so glad you all enjoyed the Japanese Milk Bread! The yeast bread. It whispers to me. ;)
      Tiny, really crispy graham crackers would make sense, right? Since they’re Golden Grahams and everything… I usually start with the manufacturer’s product ingredients (which invariably sound kind of scary), and I see honey, and then artificial flavors. Please please don’t let the cinnamon be an artificial flavor! Thanks for helping. :)
      xoxo Nicole

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