I seem to be able to post only sporadically through aioe. Not sure if my
first message to you got through or not. Please e-mail me and I will send
you the foccacia recipe. They don't want it posted here. Thanks!

Julie Bove wrote:
> I seem to be able to post only sporadically through aioe. Not sure
> if my first message to you got through or not. Please e-mail me and
> I will send you the foccacia recipe. They don't want it posted here.
> Thanks!

You could try news.motzarella.org it is free and works fine for me
Um... I would like your foccaccia recipe please?

elsinoreatblueyonderdotcodotuk

"Ophelia" <Ophelia@Nix.co.uk> wrote in message
news:gf3ubh$tcq$1@registered.motzarella.org...
> Julie Bove wrote:
>> I seem to be able to post only sporadically through aioe. Not sure
>> if my first message to you got through or not. Please e-mail me and
>> I will send you the foccacia recipe. They don't want it posted here.
>> Thanks!
>
> You could try news.motzarella.org it is free and works fine for me
> Um... I would like your foccaccia recipe please?

It doesn't work for me. And it's a gluten free recipe. But I'll just post
it here and get it over with.

Here is that recipe:

Foccacia (From Wheat-Free Recipes and Menus by Carol Fenster, Ph.D.)

1 1/2 teaspoons active dry yeast
1 teaspoon sugar
3/4 cup warm water (110 degrees)
1 1/2 cups flour blend (see below)
1/2 cup tapioca flour
1 1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin powder
1 teaspoon dried rosemary
1/2 teaspoon onion powder
1 teaspoon salt
2 large eggs (I use Ener-G egg replacer)
3 tablespoons olive oil
1/2 teaspoon cider vinegar
1 teaspoon Italian seasoning (optional)
1 tablespoon olive oil

1. Grease an 11 x 7-inch nonstick pan. Dissolve the yeast and sugar in the
water in a small bowl. Let stand for 5 minutes, or until foamy.

2. Combine the flour blend, tapioca flour, xanthan gum, gelatin, rosemary,
onion powder, and 3/4 teaspoon of the salt in a mixing bowl. Whisk the
eggs, 2 tablespoons of the oil, and vinegar into the yeast mixture and stir
into the dry ingredients. Beat the dough with an electric mixer on low
speed for 2 minutes, using a scraper to keep stirring down the dough if it
clings to the beaters. The dough will be soft and sticky.

3. Transfer the dough to the prepared pan. Sprinkle with Italian
seasoning, if using, the remaining 1/4 teaspoon salt, and the remaining 1
tablespoon oil. Cover with aluminum foil and let rise in a warm place until
not quite level with the top of the pan, 30 minutes. (If desired, omit the
Italian seasoning and top with one of the toppings below.)

4. Preheat oven to 400 degrees F. Bake for 15 to 20 minutes until nicely
browned.

Variations:

Herb topping

Combine 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1/2 teaspoon
dried thyme, 1/2 teaspoon black pepper, and 2 tablespoons Parmesan cheese
(cow or soy).

Sun-Dried Tomato and Olive Topping

Combine 1/4 cup chopped oil-packed sun-dried tomatoes, 1/4 cup chopped
pitted black olives, and 1/4 cup chopped onion sautéed until translucent in
1 teaspoon olive oil.

Pesto Topping

Puree the following: In a food processor, combine 1 cup fresh basil leaves,
1 garlic clove, and 1/2 cup pine nuts and puree just until smooth, leaving a
bit of texture. With motor running, slowly drizzle in 1/3 cup olive oil
through feed tube. Add 1/4 cup grated Parmesan cheese (cow or soy) and a
dash of freshly ground black pepper.

Dessert Pizza (my own version)

Leave out the savory seasonings. Sprinkle with sugar and cinnamon. Bake.
Cut in strips and drizzle with vanilla icing. You can also top with a fruit
pie filling and bake.

Carol's Rice Flour Blend:

2 1/4 cups brown rice flour
1 1/4 cups potato starch or cornstarch
1/4 cup tapioca flour

Note: I use Bette Hagman's Four Flour Blend in this recipe and it works
quite well.

To use this as a pizza crust, simply fit it into your pizza pan. I
sometimes just do a rectangular pizza with this.