I may not make this recipe with the same topping. I have made regular foccacia and topped it with brown sugar and onion slices, and it was wonderful.
3/4 cup warm water (110 degrees F)
1 teaspoon sugar
2 eggs (or egg replacer to substitute for 2 eggs)
2 TBS olive oil
1 tsp cider vinegar
1 1/2 tsp yeast
1 cup gf flour (I like millet or sorghum for this, but bean or rice works too)
1/2 cup starch (tapoica, arrowroot, or corn)
1 tsp plain gelatin powder (or agar-agar powder)
1 tsp xanthan gum (or guar gum if corn-free)
1 tsp Italian Seasoning (we like McCormick’s or Mrs. Dash)
1 tsp kosher salt
more olive oil
1 tsp dry rosemary, gently crushed in your hand
several pinches kosher salt
Combine all liquid ingredients (plus sugar) in your mixer bowl. Beat together (with the attachment you would use for making a cake - not the whisk or the dough hook) while you assemble the dry ingredients.
In a smallish bowl, whisk together the dry ingredients (from yeast through the 1 tsp kosher salt). Add to the wet ingredients in the mixer. Beat for about 2 minutes. The dough will look like brownie batter, not like traditional bread dough.
Use a spatula to scrape down the sides. Lightly oil either 2 8 inch round pie/cake tins or one long (7×11 or 9×13) pan. Oil your fingers, then spread the dough into the pans, stretching a bit and making fingertip indentations.
Let rise in a warm place for about 30 minutes. While it is rising, preheat the oven to 400 degrees F.
Sprinkle the risen dough with a little olive oil, a few pinches of kosher salt, and the rosemary. You can really substitute any other herb for the rosemary, or leave it with just the kosher salt.
Bake for 30 minutes, until it turns golden brown.