Gluten-Free Pesto Focaccia

As a gluten-intolerant girlie, I feel particularly left out of the homemade bread trend. Sourdough works for me personally but 1. I am not ready to commit to a sourdough starter 2. I know a lot of gluten-free people can’t do sourdough. So in an attempt to please my belly and yours, I developed this recipe. And it might be the best thing I have ever made.

Ingredients:

Vegan Cashew Pesto

  • 1/3 cup raw cashews

  • 3 cloves garlic (or more!!)

  • 1/4 cup nutritional yeast

  • 1 tsp salt/pep

  • 1 tsp onion powder

  • 2 cups basil (two big handfuls)

  • 1/4 - 1/3 cup olive oil

Focaccia Dough

  • 1.5 cups warm water

  • 1 packet of yeast

  • 1 tbsp raw honey or sugar

  • 4 tbsp olive oil

  • 2.5 cups gluten-free flour - I used Bob’s Red Mill one-to-one

  • 2 tsp salt

  • 2 tsp baking powder

Directions:

  1. Start by prepping your pesto! Add the cashews, garlic, nooch, and spices to a blender

  2. Blend until the nuts are processed and the mixture starts to resemble sand

  3. Add the basil and EVO. Blend for less than a minute on medium-low speed until the basil is incorporated. (Tip: If you blend too much, your basil will get bitter!)

  4. Blend until you get your designed consistency. I like it a little chunky, especially in the focaccia!

  5. Set basil aside while you make the focaccia dough!

  6. In large bowl, add your water, yeast, and sweetener

  7. Let the yeast activate for 5 minutes. It should get foamy and bubbly!

  8. Once the yeast is bloomed, add in your EVO, flour, salt, and baking powder

  9. Mix it with a wooden spoon or in a stand mixer. There is no need to knead, so once it is combined you are done!

  10. The dough will be very sticky and soft, that is totally normal.

  11. Add 1/2 of your pesto to the dough by folding it in with a spatula. It should be marbled throughout

  12. Prepare a 9x9 baking dish with an additional 2-3 tbsp of olive oil. Coat the bottom with the oil. It might seem like a lot, but that is what makes focaccia so amazing!

  13. Scrape the dough out of the bowl into the baking dish. Push the dough into the corners, allowing the oil to come up the sides of the dish

  14. Add more of the pesto on top of the dough. I used almost all of it, don’t hold back!

  15. Stipple the top of the dough with your finger tips to create those indentations and bubbles

  16. Let rest at room temperature covered with a towel for 40 minutes to an hour. The dough should be almost doubled in size

  17. When your dough is just about done proofing, preheat your oven to 400 degrees

  18. Once preheated, bake for 30-40 minutes. It should be crunchy on top and spring back when pushed down when ready!

  19. Take it out of the oven and let cool

  20. Cut it up and enjoy as you please! I really like sandwiches on it!!

Jane Olivia

Vegan blogger with a message to share:

Veganism doesn't have to be hard, unappetizing, or unhealthy. I here to show people how to make delicious healthy recipes free of many allergens like gluten but with an extra healthy twist. Many of the recipes are completley grain-free, refined sugar-free, oil-free, and made with ingredients that are of course plant based and as close to the whole plant form as possible. There less processed it is, the better. I also write blog posts on living a vegan lifestyle. Veganism isn't just about not eat animals and their byproducts, but also not buying leather or buying cosmetic products from companies who test on animals. I am here to help people on their journey to a life free of cruelty but full of positivity and happiness. I share my vegan story, cruelty free skin care routine, makeup routines, eco-friendly household products, ethical fashion, yoga and meditation, zero waste essentials, how to throw a vegan party, pantry essentials, and so many more! 

http://www.janeolivia.com
Previous
Previous

Lactation Cookies

Next
Next

Miso Glazed Sweet Potatoes