This focaccia bread recipe will bring the rustic flavors of the Italian countryside to your kitchen. The airy dough is punctured before baking so that the olive oil and fresh herbs can permeate the bread. While this recipe is for focaccia, it also works as a great base for pizza crust.
Oat and Quinoa Focaccia Bread [Vegan, Gluten-Free]
- 2 cups plus 1 tablespoon lukewarm water
- 5 teaspoons active dry yeast
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- 1 tablespoon psyllium husk
- 2 cups plus 1 tablespoon gluten-free white flour
- 1/2 cup oat flour
- 1 /2 cup quinoa flakes
- 1/4 cup olive oil
- Dissolve the yeast in the water.
- Add salt, maple syrup, and psyllium together and then mix them well.
- Add the flours and quinoa flakes and give it a good stir.
- Add the oil into dough and mix it again.
- Cover the dough with a damp cloth
- Leave the dough on a kitchen counter for overnight.
- The next day, scrape the dough from the bowl into a baking tray brushed it with oil.
- With oiled or floured hands, press and shape the focaccia as desired; don’t leave it too thick.
- Let the bread rest and rise.
- Create holes on the risen bread with your fingers.
- Drizzle olive oil generously onto the holes.
- Add some cherry tomatoes and rosemary on top of the dough.
- Bake it at 350°F for 20 minutes or until it turns to golden.