This is two recipes in one. The first time we made Focaccia using all gluten free flour, it came out great. The first time we made the recipe for Tomato Gratin, it came out great. When we served each of them alone and one day we thought what if we put the tomatoes on top of the focaccia and it became our favorite.

Focaccia Dough
1 1/2 teaspoon yeast granules
1 1/3 cup water, warm
2 Tablespoons EVOO
1/2 cup cornmeal
3 cup Caputo Flour, gluten free
1 teaspoon salt

Place yeast in mixer bowl on warm water to hydrate; add EVOO and set aside 10 minutes.  Add flour and salt and mix with dough hook on medium speed. Increase speed until blended well. Remove dough hook . Cover bowl with tea towel and set in warmish place until dough doubles. Meantime prepare a sided cookie sheet for the dough by oiling the bottom and sides with EVOO.  When dough is ready, pour onto prepared pan and push down to spread and stretch into corners of pan without breaking dough. Allow to rise one more time under clean tea towel

Bread Crumb Topping
2 1/2 cups “live” bread crumbs
1/2  cup grated parmesan cheese
3 Tablespoons chopped parsley
Blend in food processor until blended, Keep in covered until needed

Tomato Gratin Topping
 4-6 large summer’s best tomatoes, sliced into 1/2 inch slices, 1 cup cherry tomatoes.  Set aside
 8 ounces grated mozzarella cheese
4 ounces grated cheddar cheese
1 cup red onion minced
1/2 cup mayonnaise
1 jalapeno, seeded (seeds removed), and minced
Blend the cheeses, onion, mayonnaise, and jalapeno together. Spread onto dough in sheet pan. Top with the slice tomatoes and cherry tomatoes to cover spread (1″from edge)
Bake 360 °F for 15 – 20 minutes. Now remove and sprinkle on Bread Crumb Topping Put back in oven for 7-10 minutes more.

Cool before cutting for about 10-20 minutes. Serve immediately.





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