This parmesan sage focaccia is delightfully crisp on the outside, tender on the inside, and so delicious, you won't know it's gluten-free! Dip chunks in oil and vinegar, eat it with soup or salad, or cut it open and treat it like a sandwich. Make it dairy-free and vegan by skipping the parmesan!
Combine all dry ingredients in a large bowl and mix well with a whisk.
Combine warm water, extra-virgin olive oil and honey and add to dry ingredients. Beat with a whisk until well-combined, about 1 minute.
Add 1 ½ tablespoons of extra-virgin olive oil to an 8x8 square pan, swirling the pan to completely coat the bottom.
Scoop dough into the square pan and spread dough to the edges and corners with a spatula or back of a spoon.
Arrange fresh sage leaves on wet batter, gently pressing in the leaves to make sure they stick.
Place pan in a warm, draft-free location and allow to rise until doubled in size, approximately 1 hour.
Preheat oven 425 deg F (220C).
Drizzle remaining 1 ½ tablespoons extra-virgin olive oil over the top of the focaccia and use a brush to gently spread the oil over the surface.
Sprinkle parmesan cheese on top.
Bake for 20 minutes until golden brown.
Let cool for 5-10 minutes before cutting.
Serve warm.
Notes
Measure the flours by weight as per the recipe for the best results.
Millet flour is a good substitute for sorghum flour.
I use a ceramic-coated nonstick baking pan. If you are unsure if the focaccia will release from your pan, you can line it with parchment paper.
If you use parchment, follow the recipe instructions to add oil before to the pan before pouring in the batter.
If you use a pre-packaged gluten-free flour mix, check the ingredients to see if it already contains xanthan gum. If so, omit the xanthan gum from this recipe.
Measure out the equivalent total weight of the brown rice flour, tapioca starch, and sorghum flour combined.
Do not worry about making divots in the batter since they fill up anyway during the rise.
Omit the parmesan cheese to make the focaccia dairy-free and vegan.
Best eaten the same day.
Store any leftover focaccia in a resealable bag for one day. Wrap in foil with only the top of the bread uncovered and warm for 5-10 minutes in a 375F/190C oven.