Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Fearless Dinning.
When it comes to gluten-free baking, bread can be the trickiest, and truthfully, sometimes it doesn’t seem to ever be as good as the gluten-containing counter part. This is not the case with this focaccia. You will not know this is gluten-free. It´s absolutely delicious! Give it a try!
- 2 ¼ cups gluten free flour blend *
- 2 tsp. dry yeast
- ¾ tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. honey or sugar
- ¾ cup milk plant-based milk made with the NutraMilk (I used almond)
- 2 large eggs
- 2 tbsp. extra virgin olive oil
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional
For almond Milk
- Start by making fresh almond milk with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
For the Bread
- In a large mixing bowl, add all of the dry ingredients and whisk to blend.
- In a glass bowl, heat the almond milk so that it is lukewarm. (Make sure it is no hotter than 110º F or your yeast may die.)
- Add yeast, oil, and honey to the almond milk and let it sit for 5 minutes.
- Add eggs to the liquid and mix well.
- Pour the wet ingredients to the dry ingredients and mix.
- If making in a cast iron skillet: oil a large cast iron skillet and put the dough in. Spread the dough to cover the bottom of the skillet. Cover with plastic wrap so it doesn't dry out.
- If making this more traditionally, place your dough on a parchment paper-lined cookie sheet and press into a circle. Cover with plastic wrap.
- Let the dough rest in the pan for 1 hour.
- If you are making this on a cookie sheet. Press the dough down to ¼ to ½ inch thickness. Dust the focaccia with gluten free flour blend. Use your fingers to make dimples in the dough.
- Preheat oven to 375º F.
- In a small dish, add some rosemary to some olive oil and let sit for five minutes. Then brush that over the surface of focaccia dough.
- Add your chosen toppings (I used cherry tomatoes, black olives and rosemary).
- Bake for 20-25 minutes, or until golden and crusty. Baking time will vary slightly depending on how much you press your focaccia dough flat. You will know the focaccia bread is finished baking when you insert a toothpick into the center and it comes out clean.
*If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.