Gluten Free Focaccia

**this recipe uses flour with gluten free wheat starch, which makes it celiac safe, but not safe for those with wheat allergies.

1 cup water

1 tbsp honey or sugar

2 ½ tbsp active dry yeast

½ cup buttermilk

3 tbsp olive oil (plus more for topping)

2 ½ cups gluten free bread flour with wheat starch

1 tsp baking powder

½ tsp salt

1. dissolve honey or sugar in warm water

2. whisk in yeast

3. cover and set aside for 15-20 minutes, until bubbly

4. stir in buttermilk and olive oil

5. in a separate bowl, combine flour, baking powder, and salt

6. slowly stir liquid into dry mixture until well combined. you will be left with a very wet dough

7. cover and let dough rest for 1-2 hours

8. preheat oven to 375°

9. spread dough onto oiled baking sheet (wet your hands to prevent dough from sticking to them)

10. lightly coat top of dough with olive oil and any desired toppings (suggestions below)

11. press toppings into dough, leaving fingerprint indents

12. bake 25-30 minutes, until golden brown on top and bread bounces back when pressed in the center

suggested toppings:

• garlic and herbs

• caramelized onion

• asiago cheese

• mozzarella cheese, chopped tomato, and basil

• cinnamon and sugar

• peach slices, rosemary, and feta cheese

• bell peppers and onion

• jalapeno slices and cheddar cheese