You might not be able to take an actual trip to Italy right now, but you can make this yummy vegan, gluten-free focaccia with a minimal number of ingredients. It’s puffy, chewy, loaded with herbs, and tastes just like focaccia ought to taste!
The addition of yeast will help your gluten-free flour to rise and attain the perfect focaccia texture. Fresh herbs are best for the topping, but dried herbs work just fine. We lucked out and happened to have a few sprigs of fresh basil left in our refrigerator. We added some dried rosemary and thyme, and the results were stellar!
2 tablespoons flaxseed and 6 tablespoons warm water
1 package (or 3 teaspoons) dry active yeast
2 cups warm water
2 teaspoons coconut sugar, plus 1 tablespoon, divided
2 3/4 cups all-purpose, gluten-free flour
1 teaspoon xanthan gum
1 1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon white vinegar
4 tablespoons olive oil
2 large Roma tomatoes, sliced thin
2 garlic cloves, minced
1 tablespoon fresh chopped basil
additional herbs, such as rosemary, thyme, etc. for topping
Grease a baking sheet liberally with olive oil and set it aside.
Combine the flaxseed and warm water in a small bowl and let the contents sit for 10-15 minutes, until the flaxseed swells.
In a larger bowl, combine the yeast with the two cups of warm water. Add two teaspoons of coconut sugar to feed the yeast and let the bowl sit for 10-15 minutes, until the mixture starts to foam.
In a large mixing bowl, combine the flour, xanthan gum, 1 tablespoon coconut sugar, sea salt, garlic powder, and thyme. Stir until thoroughly mixed. Add the flax gel, vinegar, olive oil, and yeast mixture. Keep stirring until you create a thick batter.
Transfer the batter to the baking sheet and spread it into a flat rectangular shape. Cover the batter loosely with plastic wrap and then place a damp towel over the wrap.
Place the baking sheet into a warm place and let it sit for an hour. The dough should double in size and become puffy.
Remove the towel and plastic. Press the tomato slices into the dough at various depths. Brush olive oil across the top and sprinkle with minced garlic and the herbs of your choice. Stand back and admire your creation. It should look quite lovely.
Bake at 400 degrees for about 40 minutes until the dough begins to brown. Remove it from your oven, cut it into rectangular slices, and serve hot! Your focaccia will be great alone or with a salad. Four people should make quick work of it. You can cover leftovers and store them for a couple of days, but why bother? Eat it all now!
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