Koko's Kitchen: Gluten Free Wednesday: "Chicken" Sandwich on Homemade Focaccia

Happy Gluten Free Wednesday!

There is this amazing little place on 23rd Street between 5th and 6th Avenues right by the F/M train at 23rd Street Subway Station, called Terri. Strange name I will definitely admit, and it really doesn't conjure up any images of what the place could be, but it is great, believe me. It is a quick little convenience/sandwich/salad shop that is entirely vegan and very gluten free friendly. And they make good sandwiches. Seriously. I have had several of them, but really try not to, especially lately, because they can be pretty expensive - $8 just for the sandwich, no salad or drink. If you want either of those, it will run upwards of $16. Anyway, they make this sandwich called Chicken Bacon Ranch on Focaccia. The first time I had it, I fell in love. Seriously. But as I said, it can get a little expensive, so I wanted to mimic it. Then I had a great idea to adapt it and make it gluten free so L could have it. Unfortunately, due to time constraints, I could not follow through and make it a true "Chicken Bacon Ranch", so it because just a "Chicken" Sandwich, but it was still damn damn damn good. Next time though, I will definitely fry up some tempeh bacon, melt some Daiya, and add Ranch Dressing. And I will also toast the focaccia. Once I started eating the sandwich, I realized something was different about it, but couldn't figure it out. By the time I had almost finished it, I realized that I forgot to toast/grill the sandwich! Oh well, just an excuse to make this again! Just be aware that the focaccia is seriously only good for one day - after one day, even unrefrigerated, the dough becomes really tough and dry. So grab a couple of your friends and be sure to eat it all in one day!

Chicken Sandwich on Homemade Focaccia:

Yields 6 Sandwiches

Sandwich Components:

Homemade Vegan Mayo or Veganaise

1 tomato, sliced

1/2 red onion, sliced into strips

Lettuce Leaves

6 GF Pepper Steak Patties, lightly fried

Focaccia:

1 cup sorghum flour

1 cup potato starch

1/2 cup millet flour

2 teaspoons xanthan gum

2 teaspoons sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder

2 teaspoons dried basil

1 teaspoon dried oregano
1/2 teaspoon minced fresh rosemary
pinch black pepper

1 1/3 cup warm water
1 tablespoon yeast
pinch raw sugar

1/4 cup extra virgin olive oil, plus additional for drizzling over top
2 tablespoons flax eggs
1 tablespoon agave
1/2 teaspoon apple cider vinegar

1. Preheat oven to 350 degrees.

2. In the bowl of a stand mixer, add the yeast, warm water and pinch of raw sugar. Stir together and allow to sit for 5-10 minutes, or until nicely bubbly.

3. To the bowl of the mixer, add the olive oil, flax eggs, agave and cider vinegar. Stir together until all the wet ingredients are well combined.

4. In a medium mixing bowl, combine all of the dry ingredients and whisk together until completely combined. Carefully pour the dry ingredients into the mixed wet ingredients in the bowl. Using the paddle attachment, mix ingredients together until a thick batter forms. Keep in mind that gluten free doughs do not look or act at all like wheat doughs, so do not be alarmed when you see that it looks like a thick pancake batter.

5. Generously oil a 9" or 10" square baking pan. 8" is too small and will make extremely thick focaccia, not suitable for sandwiches. Place all of the dough into the pan and smooth out with a rubber spatula. Drizzle with olive oil and sprinkle with sea salt and chopped fresh rosemary. Place in a warm place and allow to sit there for 30 minutes, or until is has risen to about double the size.

6. Drizzle with a small amount more of the olive oil and bake for 20 minutes or until the edges are golden and the top is firm.
7. Allow the dough to cool for several minutes before removing from the pan. The dough has to be almost completely cooled before slicing.
8. Get all the rest of the components of the sandwich ready.
9. Assemble as follows: