GFRR: Gluten Free Cheesy Herb Focaccia

This month I'm very excited to participate in the Ratio Rally again! The past few months have been super busy, but this month I got to participate in the Ratio Rally for focaccia bread! For those who haven't had it before, focaccia is a flat bread that is normally topped with herbs and other savory ingredients. I like to mix mine into the dough, and serve it with cheese and tomatoes as an alternative to pizza.

The ratio for focaccia that I used is:

1:4:10

oil : water : flour

Its very similar to the ratio for bread, which is 5 flour : 3 water. For focaccia bread I like to substitute some of the water with olive oil for some additional flavor and color. 

Thank you to Heather for hosting! Check her post here. Thank you to everyone else who participated as well!

Carol | Goodness Gluten Free made Gluten Free Garlic and Parmesan Focaccia
Morri | Meals with Morri made Sweet Cinnamon Raisin Focaccia Bread
mary fran | frannycakes made Gluten Free Sage Foccacia
~Aunt Mae (aka ~Mrs. R) made Focaccia Bread
Silvana | Silvana’s Kitchen made Sun-Dried Tomato and Olive Focaccia
Shauna | Gluten-Free Girl and the Chef made Gluten Free Cherry and Almond Focaccia

Ingredients
8 oz warm water
2 tbsp sugar
1 pkg yeast
2 oz olive oil
20 oz gluten free flour blend
1/2 cup shredded mozarella
1 tsp rosemary
1 tsp thyme
salt and pepper

Steps
Preheat an oven to 400F. In a large bowl, add the yeast and sugar to the water. Let it sit for 5 minutes. Add the oil. and then gradually blend in the flour. Once completely combined, stir in the cheese, herbs, salt and pepper. Cover, and set it on top of the warm oven for about 25 minutes.

After the 25 minutes are over, grease either the inside of a round baking pan. Transfer the dough to the pan, and press into the space of the pan. Drizzle some more olive oil on top of the bread, and place in the oven. Bake for about 25 minutes, and then remove from the oven once baked.

Serve with tomatoes and cheese, and enjoy!