Easy, Gluten-Free, Vegan, Rosemary, Garlic Focaccia Bread
Ooh la la!! This fabulous focaccia bread is great dipped in hummus, used to make open-faced sandwiches or as a pizza crust. So versatile and so delicious. All you need is my-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Bread Flour Mix and few extra ingredients.
Your search for gluten-free focaccia bread that isn’t hard as a brick or full of weird ingredients has ended! My soft focaccia bread looks and tastes like “real bread.” The added rosemary and garlic makes this bread a savory sensation. Serve it with soup and a salad or use it as a pizza crust topped with your favorite ingredients.
I have taken the challenge out of bread baking and put the simplicity in—right in the mix! My Bread Flour Mix is gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free (except coconut), plant-based, vegan and so versatile that you will want to have it on hand at all times to make everything from breads to cinnamon rolls.
Let’s get down to it.
In addition to my Bread Flour Mix, all you need are 4 basic ingredients to make the best loaf of bread you have ever tasted.
Ingredients
Warm water
Coconut sugar
Aquafaba (water from a can of chickpeas) or any egg replacer for two eggs
Active, dry yeast
Garlic granules
Dried rosemary
Instructions
Preheat oven to 400°.
Line a baking sheet with parchment paper.
In a medium bowl, combine warm water, sugar, oil if using, and active dry yeast.
Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
Stir in aquafaba or other egg replacer.
Add in Bread Flour Mix, garlic granules, and rosemary, and combine well.
Allow mixture to sit for 5 minutes while the flours absorb the liquid.
Stir the dough again.
Grease your hands or gloves well, and pour the dough onto the parchment-covered baking sheet.
Using your fingers and the palms of your hands, work the dough from the center outward until you have flattened the dough into an area the size of a sheet of notebook paper.
Brush the top with olive oil.
Bake at 400° for 20 minutes or until the outer edges start to brown slightly.
Remove from the oven, and allow to cool. These freeze well for an easy-to-grab pizza crust.
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Easy, Gluten Free, Vegan, Rosemary, Garlic, Focaccia Bread
Ingredients
- 1 Sweet Elizabeth's Organics Bread Flour Mix, love already included
- 1 3/4 cups warm water (It is critical to use a glass measuring cup or other container designed to measure liquid as scoop measuring cups do not hold the same volume.)
- 1 Tablespoon coconut sugar or other sweetener
- 6 Tablespoons aquafaba (water from a can of chickpeas) or any egg replacer for two eggs
- 2 teaspoons of active, dry yeast
- 1 teaspoon of garlic granules
- 2 teaspoons of dried rosemary
Instructions
- Preheat oven to 400°.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine warm water, sugar, oil if using, and active dry yeast.
- Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
- Stir in aquafaba or other egg replacer.
- Add in Bread Flour Mix, garlic granules, and rosemary, and combine well.
- Allow mixture to sit for 5 minutes while the flours absorb the liquid.
- Stir the dough again.
- Grease your hands or gloves well, and pour the dough onto the parchment covered baking sheet.
- Using your fingers and the palms of your hands, work the dough from the center outward until you have flattened the dough into an area the size of a sheet of notebook paper.
- Brush the top with olive oil.
- Bake at 400° for 20 minutes or until the outer edges start to brown slightly.
- Remove from the oven, and allow to cool. These freeze well for an easy-to-grab pizza crust.
- ENJOY! Much love & happy baking! xo