Another one from Gluten Free:

Focaccia with Chestnut Flour
In Italy this recipe is traditionally made with chestnut flour. In fact, chestnut flour is used extensively in Italian baking as it imparts a nutty and slightly sweet flavor that adds richness to pastries and breads. Focaccia is often made with fennel seed or rosemary and chopped or whole pine nuts. Even your friends who are not gluten-free will love it.

3/4 cup + 1 Tbs. Dowd and Rogers Chestnut Flour (#956066)
1/2 cup chickpea flour or Bob’s Red Mill Garbanzo and Fava Bean Flour (#956006)
1/2 cup Bob’s Red Mill Sorghum Flour (#956008)
1/3 cup rice flour
2 Tbs. sugar
1 Tbs. yeast
1 tsp xanthan gum
1/2 tsp salt
1 1/4 cups warm milk
2 Tbs. Extra Virgin Olive Oil (more for brushing the tops of the focaccia)
4 Tbs. pine nuts

Combine first eight ingredients. Mix well with a fork until combined. Heat milk and add olive oil. Pour into flour mixture and beat well until smooth. Spray 2, 12-inch round pizza pans with vegetable spray. Divide the dough in half and press each half into the pan using a lightly oiled sheet of plastic wrap to prevent the dough from sticking to your fingers.

Let the focaccia rise for 40 minutes. About 15 minutes before baking, preheat oven to 400 degrees. Brush the top of the focaccia dough lightly with olive oil and press 2-3 tablespoons of pine nuts into the top of the dough. Sprinkle with coarse salt if desired.

Bake in preheated oven for 10-12 minutes or until edges begin to brown.

Makes 2 focaccia. (May be frozen)