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Pesto Focaccia Bread
rich and with a great crumb, this recipe combines with bright, zesty
flavor of pesto in the warm delivery system of focaccia bread. While
there are a couple of rising periods, it is a simple bread to make,
made all the more surprising by the fact that it is gluten-free.
Despite it not having cheese, eggs or even regular flour, you will be
blown away by how much this bread precisely mimics conventional
focaccia bread. For the pesto, use whatever homemade or jarred vegan
pesto you’d like.
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Pesto Focaccia Bread
½ cup unsweetened, non-dairy milk (I used almond)
½ cup aquafaba
½ cup water
2 tablespoons olive oil
1 packet active yeast
1 tablespoon pure maple syrup
2 ¼ cups all-purpose, gluten-free flour (I used this one)
2 tablespoons nutritional yeast
1 teaspoon baking powder
1 teaspoons salt
1 1/2 teaspoons xanthan gum
4 tablespoons vegan pesto of choice
Gently heat the milk, aquafaba and water until
lukewarm in a small pot. Whisk the olive oil and yeast into the pot and
allow to sit until the surface is bubbly. Add the maple syrup and whisk
In the large bowl of a mixer, combine the flour, nutritional yeast,
baking powder, salt and xanthan gum. Add the yeast-milk mixture to the
flour and stir until big chunks have been broken up. Allow it to sit,
covered, for 30 minutes.
After 30 minutes, mix on high in a stand mixer with the paddle
attachment for three minutes. Be aware that your batter will be more
like cake batter than bread batter. This is to be expected at this
stage with gluten-free baking.
Scoop half the batter into one lightly oiled (bottoms AND sides) 9-inch
round pans and add the pesto over this. Scoop the remaining batter over
the pesto and drop a couple of times on a flat surface to evenly
distribute the dough. Using a chopstick or a dull knife, dredge through
the dough to distribute the pesto throughout. Smooth the top with a
silicone scraper. Preheat the oven to 375 degrees and allow the dough
to rise another 30 minutes.
Bake for 25 minutes. Immediately turn out on a cooling rack. If it
sticks, run a knife along the edges and knock on the bottom of the pan.
Sprinkle some salt on top before cutting into wedges and serving.
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