With some changes, of course.
I didn't have any almond milk around, so I used 2% milk. No one in this household has dairy restrictions, so I generally don't worry about it. Almond milk will also retard your rise more than standard dairy, so, unless you need it to be dairy free, use real milk. It will still slow your yeast down, but not nearly as much.
One of the things I liked about the recipe is that it's baking in cast iron. I adore doing cornbread and skillet biscuits in my large skillet. This is certainly an option - the heavy pan does nice things to the crust, and also tends to even out heat in an oven. However, I decided to use my dutch oven for a couple of reasons: it's also a cast iron pan, but it a) has a lid and b) is enameled. Having the lid means I don't have to find another way to cover the bread during the initial rise. And being enameled lets me not worry if my seasoning is up to releasing bread, or if the bread will destroy the seasoning on my good skillet.
Having now made this several times this week, I can say that it's lovely with rosemary and parmesan baked on, or plain with butter and honey, and would probably hold up well to all your traditional foccacia inclusions and toppings.
Flour blend is important here, as it is with most gluten free items. This was made with Bob's Red Mill GF Cup for Cup blend, which is preferred here due to many issues with legumes on the part of my usual guests. The recipe is flexible enough that I would guess that most 1 to 1 blends will work here - Next is trying out my personal gf blend, and some of the others that have collected in my pantry.
GLUTEN FREE FOCACCIA (as adapted from Fearless Dining)
1 c Milk
2 t Dry yeast
1 t Honey
2 1/4 c Gluten Free Flour
1 t Salt
2 large Eggs
1 T Olive oil
3 T Shredded Parmesan (optional)
Heat the milk until lukewarm. Mix in the yeast and honey, let sit for 5 min. In a separate bowl, combine flour and salt. Add eggs to liquid and beat lightly, then pour wet into dry and mix until it starts to form a ball. This makes a relatively dry dough. Use about half the olive oil on the inside of your cast iron vessel, then spread the dough out evenly, edge to edge. Cover, and let rise for 45 min in a warm place. Preheat the oven to 375. Uncover. Drizzle on the rest of the oil. Bake for 25-35 min, or until it starts to go golden brown and crusty. Enjoy!
