I have come to the conclusion that it is time to share another collection with you; however, given that we have already made two sweet ones, this time we will be preparing breads. Focaccia that does not include gluten will be served today!

Time required for preparation: twenty minutes

Time taken to rise: 1.5–2 hours

Cooking time: 30 minutes

• 1 3/4 cup (437.5ml) + 6tbsp. (90ml) of lukewarm water
• 2 tsp. (10ml) of active dry yeast
• 2 tbsp. (30ml) of grounded organic flax seeds
• 1/4 cup (62.5ml) + 2 tbsp. (30ml) of olive oil
• 1 tsp. (5ml) of organic apple cider vinegar
• 1 cup (250ml) of organic brown rice flour
• 1 cup (250ml) of organic white rice flour
• 1 cup (250ml) of organic oat flour
• 1/2 cup (125ml) of arrowroot starch
• 2 tsp. (10ml) of xanthan gum
• 2 tsp. (10ml) of salt
• 2 small organic tomatoes
• 1 organic shallots
• 2 pressed garlic cloves
• 1/2 tsp. (2.5ml) of dry oregano
• Pink himalayan salt or Fleur de sel and ground pepper
• Basil leaves (optional)

1. In a small bowl, combine the flax seeds and 6 tbsp. of water. Set aside for about 10 minutes.
2. In another bowl or in your measuring cup, combine the rest of the water and the dry yeast and leave aside for also 10 minutes.
3. Combine the brown rice flour, the white rice flour, the oat flour, the arrowroot starch, the xanthan gum and the salt.
4. Mix in the flax seed mix, the yeast and the vinegar for about 5 minutes.
5. Oil two 8″ round pan. Split the batter it two and spread it evenly.
6. Put it in a closed space with a cup of hot water for some humidity. I usually put it in the microwave.
7. Let it rise for about 1 1/2 hrs – 2 hrs.
8. Preheat your oven at 425º.
9. Thinly slice your tomatoes and you shallots. Prepare a small bowl with the olive oil and pressed garlic cloves.
10. Spread the garlic oil on each focaccias with a brush. I try not to press too hard. Put the tomatoes, the shallots, the oregano, the basil leaves then add some salt and pepper.
11. Cook them in the oven for 30 minutes.
12. When they are cooked, transfer them on a wired rack to cool down.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

I gave this Focaccia recipe a go, and the finished product was delicious. Since I used whole wheat flour, the finished product will have a unique flavor if you use standard white flour. I appreciate that it can be prepared quickly and with little effort. -Niki S

The focaccia that I prepared with whole wheat pastry flour came out very well the other night when I made it. The focaccia was likewise prepared in a reasonable amount of time.

Well, wow, it was pretty delicious! I am a huge fan of focaccia, and this particular one did not disappoint. It was quite simple to prepare, and the process did not take very long at all.

I decided to make this bread in an effort to broaden my culinary horizons. I made the cake using whole wheat flour, and it came out beautifully! Give this one a go!

This was the first time I had ever had focaccia, and let me tell you, it did not disappoint in the least bit. When I baked the bread with some whole wheat flour and ground flax seeds, it had a somewhat nutty flavor. I can tell right now that this is something that I want to create again and again.

And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!