It’s time to shine the spotlight on another gluten-free author, actually two, Donna Washburn and Heather Butt, the authors of yet another gluten-free cookbook, Easy Everyday Gluten-Free Cooking. Today, I present their Mediterranean-style topping for gluten-free focaccia. Stay tuned in tomorrow for another recipe from this wonderful cookbook, followed by yet another recipe, and a review and giveaway of this cookbook. It’s 4 days of celebration! Meanwhile, enjoy their gluten-free focaccia recipe.
Top your gluten free focaccia with sweet onions, slowly caramelized in a very small amount of olive oil until golden.
1 Tablespoon extra-virgin olive oil (15 mL)
2 cups sliced Vidalia or other sweet onions (500 mL)
2 Tablespoons snipped fresh thyme (25 mL)
1 Tablespoon balsamic vinegar (15 mL)
12 kalamata olives, pitted and sliced (12)
1/2 cup crumbled feta cheese (125 mL)
In a skillet, heat olive oil over medium-low heat. Add onions, stirring frequently, until tender and deep golden brown, about 20 minutes. Remove from heat. Stir in thyme and vinegar. Cool slightly. Spoon over the partially cooked focaccia. Sprinkle with olives and feta.
No need for extra oil: add 1 tbsp (15 mL) white wine or water to keep onions from sticking.
Add 1/2 cup (125 mL) snipped sun-dried tomatoes.