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Focaccia Bread with Caramelized Onions (Gluten-Free)

Ingredients:
2 ½ cups Michelles flour mix*** (see below)
1 tablespoon xanthan gum
1 teaspoon salt
¾ teaspoon pepper
1 teaspoon crushed rosemary
1 teaspoon oregano
2 tablespoons sugar
1 ½ cups warm water
2 tablespoons yeast
1 teaspoon sugar
2 tablespoons olive oil
2 eggs

Directions:
Combine the first 7 dry ingredients in a bowl and set aside.

In a mixing bowl combine half of the warm water (¾ cup), the yeast, and 1 teaspoon sugar. Allow the yeast to proof until foamy. Add the remaining ¾ cup water, olive oil, and eggs.

Using the flat beater attachment, mix the yeast mixture on low and add the reserved flour mixture all at once. Mix on low speed until no lumps remain and the dough resembles a thick batter.

Grease a 12-inch pizza pan and press the dough evenly to form a thick crust. Allow it to rise uncovered in a warm place, until doubled in bulk (You can warm your oven to 200F, turn it off, open the door for a minute, then put the Focaccia in).

Remove the Focaccia from the oven. Preheat the oven 425F.

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Just before putting the Focaccia in the oven, top it with caramelized onion (see below**). Bake for 25-30 minutes until it is golden brown. Makes 8 servings.

*** Michelles Flour Mix:
5 lbs. white rice flour
30 ounces potato starch (NOT the same as potato flour)


**Easy Caramelized Onions
½ stick butter
2 large sweet onions, sliced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Salt and pepper to taste.

In a large, heavy-bottomed pan, melt the butter. Add the onions and sauté over medium heat until the onions begin to brown. Add the sugar and increase the heat until the onions begin to caramelize. Add the vinegar and cook for another 2 minutes. Add salt and pepper to taste.

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When I was diagnosed, I told both kids they will have to be tested. They don't know it will be happening sooner rather than later.