Petite Toasts

Petite Toasts

Slice your baguette or focaccia (see recipes below) into bite sized or finger food sized pieces. Drizzle with olive oil and toast. You can also sprinkle with salt and pepper or herbs for added flavor. Let cool and then top with your favorite toppings. We suggest herb goat cheese, Brie, eggplant spread, hummus, olives, etc. Or serve your toasts on a plate with an accompanying bowl of salsa, dip or a cheese ball. Use your imaginations, be creative, have fun, and enjoy.

Soft Baguette Loaf

1 bag Pamela's Amazing Wheat-Free Bread Mix
1 cups warm water
1/3 cup milk with 1 tablespoon vinegar
1/4 cup oil
1 tablespoon dark molasses
1 yeast packet (enclosed)

Combine dry mix, yeast packet, oil and water (no eggs are used). Mix on medium for 3 minutes. Use 1/2 of the dough for each loaf. Place on a greased baking sheet. Use oil or non-stick spray on dough to shape loaves. Let dough rise for one hour, then slash cuts in loaf. Bake for 25-30 minutes at 375°. Loaves can have seeds (sesame, poppy, sunflower) added to top before baking. Try using fine corn meal on the cooking sheet to give the bottom of the loaf additional texture.

Focaccia

1 bag Pamela's Wheat-Free Bread Mix
1 yeast packet (enclosed in mix)
1 teaspoon sugar
1-3/4 cup warm water
1/4 cup olive oil (plus for the pan and sprinkling on top)

Combine yeast packet, sugar, and 1/4 cup warm water. Let foam for 5 minutes. Add olive oil, remaining 1-1/2 cups warm water, and Pamela's Wheat-Free Bread Mix. Mix for three minutes. Put in a pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the pan, spread to sides until dough is approximately 1/4-inch tall. Rise for 1 hour. Bake in a preheated 400º oven for about 20 minutes or until brown.

Optional: Before baking add salt and green onions, or sun dried tomatoes, olives and goat cheese, whatever you like.

Pamela's Note: Do not skimp on the olive oil. If you've never had Focaccia before, the olive oil should come off on your fingers while you eat it!