Pepperoni focaccia bread

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Pepperoni focaccia bread
This Pepperoni focaccia bread is unbelievably delicious, and gluten free.  It’s soft, and a little chewy, and all the herbs and spices, with the pepperoni and cheese make it melt in your mouth. 

It’s not hard to make, and tastes like the local bakery was in your kitchen.  This is great for an appetizer, or for game day.  You’ll be glad you made this, and it will definitely be a favorite.

HERE’S WHAT YOU NEED:

• 2 1/4 cups of Gluten free flour (I used King Arthur)
• 3 Tablespoons of powdered buttermilk
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 teaspoons of corn starch
• 1 Tablespoon of sugar
• 1 package of Red Star yeast
• 1 1/2 cups of warm water
• 3 Tablespoons of Olive oil
• 1 package of Pepperoni – to top
• 1 package of Colby Jack Cheese – to top
• 1 Tablespoon of Italian Seasoning – sprinkled on top

Here’s what you do to make Pepperoni focaccia bread:
In the mixing bowl of a stand mixer, place the flour, powdered buttermilk, baking powder, salt, corn starch, and sugar and mix together until well blended, and set aside.  Place the warm water, Olive oil, and Yeast, and about 1 cup of the dry ingredients in a small bowl and stir to combine. 

It may be a little lumpy, but that’s okay.  Set the yeast mixture aside for about 30 minutes, or until the mixture is bubbly, and fragrant with the yeast. At that time, add the yeast mixture to the dry ingredients, and mix at medium/medium high for about 5 minutes, with the paddle attachment.  The dough will be thick and a little sticky, but that’s okay.  Cover the bowl, and let the dough rise for 45 minutes. 

Set the oven to 375, and grease a 9 X 13 dish. Oil your fingers, and move the dough into the 9 X 13 dish, pressing the dough out to the edges of the dish. Leave the dough for about 10 minutes, and then sprinkle the top with the Italian seasoning. Place the pepperoni slices over the top of the bread, and sprinkle the shredded Colby Jack cheese on top of the pepperoni.  Place the dish in the oven, and bake for 25 – 30 minutes, or until the top springs back when touched. 

Remove the bread from the oven, and place the bread onto a parchment paper lined wire rack to cool, removing it from the dish.  The bottom of the bread will be golden and crunchy.  The top will be gooey with melted cheese and seasonings.  Let the bread cool a bit, and then cut into generous pieces and serve immediately.  Enjoy!

NOTE:  We recommend using RED STAR brand yeast.  This yeast is true to rise when used, whereas other brands do not always rise, and your bread will be flat.  Also; you can buy powdered buttermilk on the baking isle at most grocery stores.