Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
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Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
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Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
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Ingredients
- 7 Tablespoons gf oats ground fine( a bit less than 1/2 cup)
- 1/4 cup brown rice flour
- 4.5 Tablespoons Potato Starch
- 1.5 Tablespoons tapioca starch
- 1/4 cup water
- 2 Tablespoons Non Dairy Yogurt I used SoDelicious plain coconut milk yogurt
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon active dry yeast I used red star
- 1 teaspoon raw sugar
- 1/3 teaspoon salt
- 1/2 teaspoon minced garlic roasted or raw, I added roasted
- 1/4 teaspoon dried basil or rosemary
To add on top
- 1-2 teaspoons EVOO
- 1/4 teaspoon herbs of choice
- Thin zucchini slices
- granulated salt sea salt or kosher
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Instructions
- In a bowl. add warm water, yeast and sugar, Mix well and let sit until frothy(10 minutes)
- In another bowl, whisk all the dry ingredients well.
- Add the dry ingredients, yogurt and oil into the yeast mixture and mix for 2 minutes until a slightly stiff battery dough is formed. See picture.
- Cover the bowl and let sit in a warm place for 1.5 hours or until doubled.
- Mix the batter with a spoon and if too wet, add a teaspoon or so Oats flour. The mixture after the first rise, will be like a sticky dough.(The dough should not be a flowy cake batter or a stiff bread dough. Anything in between and it should bake fine.)
- Drop this dough into a parchment lined pan. Oil your hands and pat it down to the required thickness.
- Cover and let rise for 35-40 minutes in a warm place.
- Make some dimples on the dough lightly(you can skip the dimples since the dough is sticky andwill collapse completely under too much pressure. just make a few dents with an oiled finger if possible)
- Drizzle EVOO on the dimples or just generally on the top.
- Sprinkle dried herbs of choice, black pepper and salt. Place some zucchini slices(optional)
- Spray water on top. Cover the pan with aluminium foil. Make 1 or 2 holes in the foil, to let excess steam escape.
- (If using bread pan like me, double it up to reduce browning of the crust). Or use ceramic/stoneware for less browning.
- Bake at 390 degrees F / 200ºc for 20 minutes.
- Remove foil, remove doubled pan if using and rotate the bread.
- Bake for another 12-15 minutes until required crust color is achieved.
- Take bread out carefully and let cool for 10 minutes.
- Best served warm. Re warm in the oven or in toaster.
Notes
- Nutritional values based on one of four servings
Nutrition Information
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Calories
244kcal
(12%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
284mg
(12%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
100IU
(2%)
Vitamin C
10.4mg
(12%)
Calcium
40mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 284mg | 12% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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