Gluten Free Focaccia with Basil Pistachio Pesto and Sun Dried Tomatoes

2 cups warm tepid water

4 tablespoon organic cane sugar

2 tablespoon active dry yeast

3 cups Cuisine Soleil All-Purpose Flour Mix

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

 

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

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.

 

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.