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A loaf of Gluten-free Zucchini Basil Focaccia on a cutting board with slices of zucchini next to it
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Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree

Gluten-free Zucchini Basil Focaccia. Vegan GF gumfree
Prep Time2 hours
Cook Time45 minutes
Total Time2 hours 45 minutes
Course: Bread
Cuisine: American
Servings: 4
Author: Vegan Richa

Ingredients

  • 7 Tablespoons gf Oats ground fine( a bit less than 1/2 cup)
  • 1/4 cup brown rice flour
  • 4.5 Tablespoons potato starch
  • 1.5 Tablespoons tapioca starch
  • 1/4 cup water
  • 2 Tablespoons non dairy Yogurt I used SoDelicious plain coconut milk yogurt
  • 2 Tablespoons Extra virgin olive oil
  • 1 teaspoon active dry yeast I used red star
  • 1 teaspoon raw sugar
  • 1/3 teaspoon salt
  • 1/2 teaspoon minced garlic roasted or raw, I added roasted
  • 1/4 teaspoon dried basil or rosemary

To add on top

  • 1-2 teaspoons evoo
  • 1/4 teaspoon herbs of choice
  • Thin zucchini slices
  • granulated salt sea salt or kosher
US Customary - Metric

Instructions

  • In a bowl. add warm water, yeast and sugar, Mix well and let sit until frothy(10 minutes)
  • In another bowl, whisk all the dry ingredients well.
  • Add the dry ingredients, yogurt and oil into the yeast mixture and mix for 2 minutes until a slightly stiff battery dough is formed. See picture.
  • Cover the bowl and let sit in a warm place for 1.5 hours or until doubled.
  • Mix the batter with a spoon and if too wet, add a teaspoon or so Oats flour. The mixture after the first rise, will be like a sticky dough.(The dough should not be a flowy cake batter or a stiff bread dough. Anything in between and it should bake fine.)
  • Drop this dough into a parchment lined pan. Oil your hands and pat it down to the required thickness.
  • Cover and let rise for 35-40 minutes in a warm place.
  • Make some dimples on the dough lightly(you can skip the dimples since the dough is sticky andwill collapse completely under too much pressure. just make a few dents with an oiled finger if possible)
  • Drizzle EVOO on the dimples or just generally on the top.
  • Sprinkle dried herbs of choice, black pepper and salt. Place some zucchini slices(optional)
  • Spray water on top. Cover the pan with aluminium foil. Make 1 or 2 holes in the foil, to let excess steam escape.
  • (If using bread pan like me, double it up to reduce browning of the crust). Or use ceramic/stoneware for less browning.
  • Bake at 390 degrees F  / 200ºc for 20 minutes.
  • Remove foil, remove doubled pan if using and rotate the bread.
  • Bake for another 12-15 minutes until required crust color is achieved.
  • Take bread out carefully and let cool for 10 minutes.
  • Best served warm. Re warm in the oven or in toaster.

Notes

Nutritional values based on one of four servings

Nutrition

Calories: 244kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 389mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 10.4mg | Calcium: 40mg | Iron: 1.5mg