Basil & Sea Salt Focaccia (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Basil & Sea Salt Focaccia.

I’m still working on creating a series of gluten and dairy free bread recipes and the latest addition to that is basil and sea salt focaccia.  The outside has that lovely crisp almost chewiness (not sure if that sounds good) of focaccia and the inside is lovely and fluffy.

This bread goes perfect with pasta or risotto.  I actually saw a picture of some lovely little individual round focaccias with sun-dried tomatoes, I’ll need to try that out sometime.

Bread Ideas

If you like this bread recipe then you might like to try one of my other ideas:

• Go traditional with my Gluten and Dairy Free Crusty Cob
• Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
• Get in a twist with my Gluten and Dairy Free Challah Bread
• Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough

More Recipes Please!

Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Basil & Sea Salt Focaccia (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Bread Recipe Keys: Dairy Free Gluten Free Mixing Vegan

Difficulty: Intermediate Prep Time 10 mins Cook Time 40 mins Rest Time 30 mins Total Time 1 hr 20 mins

Servings: 1

Best Season: Suitable throughout the year

Description

Want to get into the kitchen and do some baking? Try out my recipe for Gluten and Dairy Free Basil & Sea Salt Focaccia.

Ingredients

Servings

• 370 g gluten free bread flour
• 1 tsp salt
• 1 tbsp dried active yeast
• 4 tbsp olive oil
• 400 ml warm water
• 2 garlic cloves (minced)
• 2 tsp basil
• sprinkle of sea salt

Instructions

1. Mix together the bread flour, salt and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and basil

2. Beat together with an electric mixer for 5 minutes to aerate the dough or knead by hand.  Cover the bowl with cling film and leave to rise for 30 minutes in a warm draft free place.

3. Transfer to a well greased 10”/20cm cake tin and smooth the top.  Drizzle over the remaining tablespoon of olive oil and sprinkle on a little extra basil and sea salt.

4. Bake for 40 minutes at 200 oC.  Remove from the tin and allow to cool on a wire rack before serving.

Keywords: bread