Fatty Focaccia - aka the great goat cheese test

This week we are experimenting with goat cheese. So far, so good. Let's see if tonight will be full of reflux, pain and misery, or if this ingredient can be declared a success.

The Husband got pizza today. Pizza with buffalo mozzarella and good tomato sauce. It smelled divine. Didn't feel like a pale imitation of a good pizza today, so I went on a slight tangent: focaccia with goat cheese and sundried tomatoes. 

Here's my recipe:

Focaccia - gluten free, eggless, dairy free etc

250 g water
125 g soy milk
50 g extra virgin olive oil
1 tbsp agave syrup
1 tsp rice vinegar 

2,5 tsp dry yeast
130 g white rice flour
75 g brown rice flour
85 g tapioca flour
4 tsp psyllium husk powder

Mix all ingredients together until smooth (gotta love gluten free baking, no kneading or other annoying steps!). Let rest in mixing bowl for about 15 minutes before pouring into a cake/pie tin. Let rise until doubled. 

Splash with some oil, poke holes in it gently to make characteristic dimples. Top with topping of choice. Mine was half a log of goat cheese and a handful of sundried tomatoes, sprinkled with some herbs.  

Bake at 225 C for 20-25 minutes, until golden on top.