Easter is coming up and I am sure some of you are starting to think about your menu, or what is going to be on your brunch table. Today I made this great focaccia recipe. I rarely combine the same flours, as I once said, I like to play with tastes and textures, and also not everybody necessarily like all the gluten free flours, so in the end I hope there is a recipe that will please someone. 🙂
The crust is really crispy and tasty due to the olive oil I put in the pan. While I write this post, I’m just thinking that a cast iron pan would really make a nice crust, but I haven’t tried it. This time I was able to take my picture as I sneaked out of the kitchen with the food! 🙂
Preparation time: 20 minutes
Rising time: 1 1/2hrs-2hrs
Cooking time: 30 minutes
- 1 3/4 cup (437.5ml) + 6tbsp. (90ml) of lukewarm water
- 2 tsp. (10ml) of active dry yeast
- 2 tbsp. (30ml) of grounded organic flax seeds
- 1/4 cup (62.5ml) + 2 tbsp. (30ml) of olive oil
- 1 tsp. (5ml) of organic apple cider vinegar
- 1 cup (250ml) of organic brown rice flour
- 1 cup (250ml) of organic white rice flour
- 1 cup (250ml) of organic oat flour
- 1/2 cup (125ml) of arrowroot starch
- 2 tsp. (10ml) of xanthan gum
- 2 tsp. (10ml) of salt
- 2 small organic tomatoes
- 1 organic shallots
- 2 pressed garlic cloves
- 1/2 tsp. (2.5ml) of dry oregano
- Pink himalayan salt or Fleur de sel and ground pepper
- Basil leaves (optional)
- In a small bowl, combine the flax seeds and 6 tbsp. of water. Set aside for about 10 minutes.
- In another bowl or in your measuring cup, combine the rest of the water and the dry yeast and leave aside for also 10 minutes.
- Combine the brown rice flour, the white rice flour, the oat flour, the arrowroot starch, the xanthan gum and the salt.
- Mix in the flax seed mix, the yeast and the vinegar for about 5 minutes.
- Oil two 8″ round pan. Split the batter it two and spread it evenly.
- Put it in a closed space with a cup of hot water for some humidity. I usually put it in the microwave.
- Let it rise for about 1 1/2 hrs – 2 hrs.
- Preheat your oven at 425º.
- Thinly slice your tomatoes and you shallots. Prepare a small bowl with the olive oil and pressed garlic cloves.
- Spread the garlic oil on each focaccias with a brush. I try not to press too hard. Put the tomatoes, the shallots, the oregano, the basil leaves then add some salt and pepper.
- Cook them in the oven for 30 minutes.
- When they are cooked, transfer them on a wired rack to cool down.
For supper we had them with a nice vegan cream of broccoli. It was very good!!! 🙂