Nut Free - Vegan - Gluten Free Focaccia Bread Recipe
This Gluten Free Vegan Focaccia Bread is seriously addicting and so simple to make. It is a yeast only bread. Focaccia bread is an Italian flat bread that is lightly topped with toppings similar to that of a pizza. This gluten free focaccia bread has a crunchy crust, and it is soft on the inside. It is definitely a crowd pleaser.
Equipment
- Medium bowl
- Small bowl
- Chopping board
- Sharp knife
- Sheet pan or deep-dish pan
- Kitchen scale or measuring cups and spoons
- Spoon
- Parchment paper
- plastic wrap
Ingredients
- 382 g or 2 ½ cups Brown rice flour
- 60 g or 1/3 cup and 1 tablespoon cornstarch
- 60 g or 1/3 cup potato starch
- 30 g or ¼ cup oat fiber
- 13 g or 1 tablespoon psyllium husk
- 8 g 2 teaspoons xanthan gum
- 16 g or 2 teaspoons salt
- 8 g or 2 teaspoons yeast
- 45 g or 3 tablespoons brown sugar
- 75 g or 1/3 cup extra virgin olive oil plus extra for
- 530 g or 2 ¼ cups lukewarm water
- 10 grams apple cider vinegar
- 2 teaspoon freshly chopped rosemary
- 4 sage leaves
- 1 ½ teaspoon ground black pepper
- Sea salt to taste
- 12 cherry tomatoes cut in half the long way.
- Romano cheese optional
Instructions
- In a small bowl, mix in the yeast, sugar, and water together, cover, and set aside in a warm place. You will know that the yeast is active when you see froth at the top of the water.
- Meanwhile, mix in the dry ingredients, and 1 teaspoon chopped rosemary, 1 teaspoon freshly grounded black pepper.
- Add in the wet ingredients to the dry ingredients, and mix until well combined and it begins to form a dough.
- Knead by hand for 30 seconds to 2 minutes until it is fully combined.
- Spread a thin layer of oil onto a baking sheet, and line it with parchment paper.
- Using the palm of your hand, spread the dough onto the parchment paper to form a ½-inch thick rectangular form.
- Cover with plastic wrap, and allow to rise in a warm place for 2 to 3 hours.
- Preheat oven to 450 F
- Meanwhile, remove plastic wrap, dip the tips of your fingers in some extra virgin olive oil, and create small indentations in the bread to hold the oil and the seasoning.
- Press in the tomatoes onto the top of the bread in whatever shape or form you wish. Sprinkle the remaining rosemary, and black pepper onto the bread. Season with some sea salt, and finally, drizzle the top with some extra virgin olive oil.
- You can also shred a little bit of Romano cheese onto the top of the bread, or any vegan cheese of your choosing, if you wish to keep this bread vegan.
- Place into the oven on the center rack, and bake for 30 to 35 minutes, or until fully browned, sounds sort of hollow when you tap onto it, and is crispy on the outside.