This focaccia bread recipe is will bring rustic flavours to any table. The airy dough is made from quinoa flour and brown rice flour, making it completely gluten-free and vegan. Delicious as a snack, light meal or as a side at a party.
Equipment
- 2 x Large Bowl
- Saucepan
- Flat Worktop
- Tea Towel or Cling Film
- Baking Sheet
- Oven
Ingredients
- 1 Tsp Salt
- 7g Sachet Fast-Action Dried Yeast
- 325ml Unsweetened Almond or Soya Milk
- 3 Tbsp Olive Oil
- Sprigs of Thyme
- Cracked Salt
Method
- Place the flours and salt in a large bowl.
- Heat the milk up gently then mix in the yeast and 2 tbsp of the olive oil. Pour this into the bowl and when most of the liquid has been incorporated, use your hands to form a ball.
- Lightly dust a worktop with some quinoa flour and place the dough on top. Knead - pull and stretch - the dough for a good 5-10 minutes to allow as much air in as possible.
- Place the dough into a greased bowl and cover with a tea towel or cling film and leave to double in size - about 1 hour.
- Use your hands to form the dough into a generous round and pace on a greased baking sheet. Leave again covered, in a warm place for about 30 minutes to increase in size again.
- Preheat the oven to 180 degrees C. Once the dough has risen, use the tips of your fingers to press into the dough and drizzle with a little oil. Bake for 15 minutes.
- Remove, add the thyme, extra olive oil and cracked salt on top, and bake for a further 5-10 minutes until golden.
- Eat and enjoy warm!
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