Gluten-Free Rosemary Focaccia with CitrusMarinated Beets

YIELD: 1 MEDIUM-SIZE FOCACCIA

GATHER FOR GLUTEN-FREE ROSEMARY FOCACCIA

2 teaspoons dry active yeast

1 cup plain nondairy yogurt

2 teaspoons sea salt

¼ cup olive oil, more to

grease pan

4 rosemary sprigs, more for garnish

2 medium zucchinis

4 cups gluten-free baking flour

(we love Bob’s Red Mill)

FOR CITRUS-MARINATED BEETS

3 medium multi-colored beets ½ teaspoon sea salt

2 tablespoons olive oil freshly cracked pepper,

for garnish

2 oranges

MAKE IT

1. Preheat oven to 350ºF.

2. Add dry active yeast to a medium bowl with 1/4 cup warm water. Allow to bloom for 5 minutes.

3. Stir in yogurt, sea salt, and olive oil.

4. Destem rosemary sprigs and chop needles finely (approximately 2 tablespoons). Stir into yogurt mixture.

5. Grate zucchinis (approximately 2 cups) and add into mixture.

6. Fold in gluten-free baking flour until a dough forms. The consistency will be slightly sticky. 7. Line a baking tray with silicone baking mat and grease lightly with olive oil.

8. Spread out dough.

9. Peel and thinly slice beets to a thickness of approximately ¼ inch. Toss with sea salt, olive oil, and additional rosemary needles for garnish (approximately 2 tablespoons).

10. Arrange beets in a single layer over surface area of dough, pressing in gently. Top with additional rosemary needles. Top with freshly cracked pepper.

11. Bake for 30 minutes, or until golden and cooked through.

12. Juice oranges (approximately 1 cup) and add to a wide pan. Bring to a boil and reduce for 5 minutes, or until syrup consistency is achieved.

13. Brush orange reduction on baked beets.