Recently we went over to dinner at our friends B and D's house. Miss B is gluten-free, but not by choice. Back in the day, D was a bread maker at a local restaurant, and so they were used to eating delicious home-baked bread all the time. When B had to stop eating all gluten, it was really a bummer for both of them. So, I especially love to experiment with gluten-free baking projects for them, since I know they missed their baked delights.
Julie and Kittee both told me about this gluten-free focaccia bread that they highly recommended, and right away I knew I would be making this for B and D. Guess what? It turned out fantastic! Of the four of us at the table, only B is gluten-free, but not one of us hesitated to keep munching on this delicious bread. I loved the nutty flavor of the teff flour, which I pretty much never use. Also, I topped mine with olive oil, fresh rosemary from our garden, and some special sea salt that's extra chunky and flaky - perfect for focaccia.
I did use Julie's tip of baking the loaf a little longer than the original recipe calls for, and I'm glad I did. This focaccia came out totally great, and pretty much made me want to make a loaf of gf focaccia for every gf person I know and love. I can't wait to make it again!
Everyone wants focaccia - even the gluten-free peoples of the world!
And now, they can have it!!