Gluten-Free Quinoa Focaccia

Gluten-Free Quinoa Focaccia
Recipe by
8
Gluten Free, Vegan, Sugar Free, Dairy Free
STORAGE
Store in bread bin at room temp for up to 3 days.

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.


Ingredients
Equipment
  • 2 x Large Bowl
  • Saucepan
  • Flat Worktop
  • Tea Towel or Cling Film
  • Baking Sheet
  • Oven
Method

Print

  1. Place the flours and salt in a large bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove, add the thyme, extra olive oil and cracked salt on top, and bake for a further 5-10 minutes until golden.
  8. Eat and enjoy warm!
Gluten-Free Quinoa Focaccia Gluten-Free Quinoa Focaccia

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5 October 2018 - 9:46am

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