Focaccia With Sundried Tomatoes And Feta (Gluten Free)

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   ["Oil a half sheet baking pan (12 x 17-inches) and line it with parchment paper. Then oil the top of the parchment paper.

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   Place a rack in the lowest portion of the oven and preheat to 400 degrees Fahrenheit.", "In the bowl of your mixer, dissolve the sugar into the warm water. Add the yeast, stir briefly to moisten the yeast, and set it aside for 5 minutes. If your yeast is fresh, bubbles will form on the top. If not, start over with fresh yeast.", "In a separate bowl, mix the gluten-free flour, onion powder, and salt together and set it aside.", "Add the eggs, oil, and vinegar to the yeast mixture and beat on low-speed just until combined.", "Add the dry ingredients to the wet ingredients and beat on medium speed for 2 minutes.", "Scoop the dough into the prepared pan. Using a rubber spatula dipped in water, distribute and smooth out the top of the dough. Allow the dough to rise at room temperature, about 80 degrees Fahrenheit, for about 30 minutes.", "Once the dough reaches the top of the pan, using a finger, press several dimples into the dough. Brush the top with oil and add the sun-dried tomatoes,feta cheese and thyme.", "Bake your gluten-free focaccia for about 25 minutes or until golden brown and firm to the touch. Allow the bread to cool in the pan for 10 minutes.", "Transfer the bread along with the parchment paper to a wire rack to cool for about 10 minutes. Slice the focaccia with a serrated knife and serve it warm"]

* Per serving · 4 servings · Values may vary.