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  • Angelica Larsson

Focaccia with basil, thyme and tomatoes | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies. This week I wanted to blog about the side dishes I had with my pasta last week, on Monday I posted the vinaigrette I used for dipping my focaccia in and what inspired me to make them and today I will share my recipe on the focaccia I ate along with my pasta. I love a good bread to soak up sauce whilst eating and this flavour focaccia works wonders.

What you need:

390g of chickpea flour

390g of gluten free flour mix

4 1/2 dl (2 cups) of finger warm water

2 tbsp olive oil

2 tsp dried yeast

A pinch of sea salt

For topping:

Vine cherry tomatoes

A handful of thyme and basil

A sprinkle of sea salt

2 tbsp of olive oil

Combine the yeast with the finger warm water along with the olive oil and allow it to activate for around 10 min while we get to measuring out the flour and salt into the same bowl. Create a little well in the centre of the flour and pour the yeast mixture into it and stir the dough until it holds together.

Lightly flour your worktop and pour out your dough and begin kneading, do so for around 10 min and work it until it looks round and smooth. Now coat a bowl with some olive oil it helps prevent the dough from sticking while it rises. Place in the dough and cover it with a damp towel and allow it to rise to double it's size for about an hour.

Now when your dough has doubled in size you need to knock the air out and knead for a while before moving it over to a baking dish with baking paper. Now shape it after the baking dish and cover it once more with a damp towel for another 30 min.

Before adding our toppings we can preheat our oven to 200°C (400°F), remove the towel and press thyme, basil and tomatoes into the dough and sprinkle some sea salt across the dough. Give a nice drizzle of olive oil before baking it in the oven for 35 min.

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