Gluten Free Focaccia with Basil Pistachio Pesto and Sun Dried Tomatoes

375 °F

Ingredients

  • 2 cups warm tepid water
  • 4 tablespoon organic cane sugar
  • 2 tablespoon active dry yeast
  • 2 teaspoons xanthan gum (this is in addition to the xanthan gum in the mix)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 large eggs
  • 1/4 C grape seed, canola, or olive oil
  • olive oil for greasing the pan
  • 4 or more large sun dried tomatoes in oil
  •  
  • Basil Pistachio Pesto
  • 2 cups fresh basil
  • 1/3 cup pistachios
  • 1 cup grated parmesan
  • 1 garlic clove
  • Juice of 1 lemon
  • Pinch of pepper
  • ½ cup olive oil

Preparation

  • 1. Preheat oven to 375 degrees F.
  • 2. In a small bowl, mix 1 tablespoon of organic cane sugar into the tepid water. Add yeast and mix to dissolve. Let sit for about 5 minutes until it proofs and gets frothy.
  • 3. Mix together dry ingredients.
  • 4. In the bowl of an electric mixer with paddle, beat together eggs, vinegar and oil.
  • 5. Add yeast mixture, beat to mix.
  • 6. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
  • 7. Spoon dough into a well greased 9 x 13 baking tin.
  • 8. Let double in size. About 40 minutes.
  • 9. Cover with half the pesto. Reserve the rest for later enjoyment.
  • 10. Cut the sundried tomatoes into strips and place on top of the pesto.
  • 11. Bake for about 25 minutes until brown and golden on top.
  • 12. Cut into squares.
  •  
  • Basil Pistachio Pesto
  • 1. In a food processor, drop garlic from the top while running. Stop when chopped.
  • 2. Then add all the rest of the ingredients, with the exception of the olive oil.
  • 3. Add the olive oil in a steady stream until the ingredients are emulsified.