Gluten-Free Focaccia

Preparation Time:

Approx. two hours
The base is pareve


1 kg. gluten-free flour
(You can also substitute for 1/2 gluten-free flour,
and 1/2 potato starch or tapioca flour)
2 Tbs. yeast
2 Tbs. sugar
1 Tbs. salt
1/2 cup oil
11/2 C. lukewarm water


Place all ingredients, other than the water, in a bowl.
Mix, slowly adding water, until a sticky dough is achieved.
Let the dough rise for about an hour.
Divide the dough into medium-sized balls.
Flatten each ball into an oval shape, and punch a hole with your finger.
Let it rise for an additional 1/2 hour.
Spread olive oil and Bulgarian cheese and sprinkle some satureja/hyssop (Middle-Eastern spice - "za'atar" in Hebrew), or any of the toppings below.

You can use any of the following toppings for varying flavors:
1. Hyssop ("za'atar"), olive oil and Bulgarian cheese
2. Kosher salt with olive oil
3. Tomato with Bulgarian cheese and chopped coriander
Or any other topping of your choice...