Gluten Free Garlic Herb Focaccia – Croutons – Bread Crumbs

Ingredients:

• 1/2 cup (120 ml) extra-virgin olive oil
• 5 large cloves garlic, grated or finely minced
• 1 tablespoon chopped fresh thyme or 1-1/4 teaspoons dried)
• 1 tablespoon chopped fresh rosemary (or 1-1.4 teaspoons dried)
• 1/4 teaspoon ground white pepper (or black)
• 1 recipe Gluten Free Focaccia II (substituting additional cornstarch for the tapioca flour if using for croutons or bread crumbs)
• Salt, to taste

Instructions:

To Make the Focaccia:
1. Place the olive oil, garlic, thyme, rosemary, and pepper. Heat on medium-low heat and simmer for 7 minutes. Remove from heat and allow to cool in pan.
2. Make the focaccia recipe as instructed at the above link.
3. Using wet knuckles, dimple the top of the dough.
4. Use two tablespoons of strained garlic--herb to oil a rimmed 12 x 17-1/2-inch baking sheet.
5. Transfer the dough to the baking sheet. Press the dough down into the pan, distributing it evenly to cover about two-thirds of the pan, 11 x 12 inches. Use your moistened knuckles to dimple the dough.
6. Drizzle the top with about 2 tablespoons of the garlic-herb oil; season the top with additional salt; set aside to rise.
7. Preheat the oven to 400ºF.
8. Once the oven preheats, bake the focaccia on the center rack for 18 minutes.
9. Remove from the oven and transfer to a wire rack to cool slightly prior to serving.
To Make Croutons:
10. Cut into 1/2-inch squares to make croutons. Bake on an ungreased baking sheet in a preheated 200ºF oven for 50 - 55 minutes, turning every 20 minutes. (Entire recipe makes 9 cups of croutons.)
To Make Bread Crumbs:
11. In a food processor, pulse the croutons until fine crumbs form. For some recipes, you may wish to leave them a little larger to add texture. You can leave some larger and use the fine crumbs for other recipes. You can then use these crumbs to make Seasoned Gluten Free Bread Crumbs.

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