Herbed Focaccia Bread

I bought Bob's Red Mill Gluten Free Pizza Dough at the store a while back, and I have been dying to try it.  But I didn't want to make pizza (of course) I wanted to make Focaccia Bread!  So I raided my refrigerator for goodies to add to my Focaccia Bread and gave it a shot.  Sooooooo good!!  I served it with quinoa noodles tossed in a pomegranate vinegar and tasty olive oil.

Herbed Focaccia Bread

1 package Gluten Free Pizza Crust Mix (Bob's Red Mill, yeast included)
1 1/2 Cups Warm Water
2 Tbsp Ground Flax + 6 Tbsp water (Equivalent to 2 Eggs)
2 Tbsp Olive Oil
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
Olive Oil for Coating Round Pan
Optional Toppings:
Thinly Sliced Onions
Minced Garlic
Roasted Red Peppers
Kalamata Olives
Dried Thyme
Salt & Pepper

Prepare the pizza dough according to the package directions using the yeast, warm water, ground flax, and olive oil.  When mixing the dough, add the dried thyme and dried rosemary.  Leaving the dough in the mixing bowl, cover with plastic wrap and let rise for 20-30 minutes.

Preheat oven to 350F and oil a round baking pan.  I used a round spring form pan.  Add the dough to the round pan and with wet hands mold the dough into a round shape.

Sprinkle Thyme, Salt, and Pepper on top of the round dough and add any toppings of your choice.  I used roasted red peppers, kalamata olives, thinly sliced onions, and minced garlic.

Once all the toppings are on the dough, bake for 40-50 minutes, or until cooked all the way through.  Serve warm with oil and vinegar for dipping.  Enjoy!