Gluten Free Focaccia Flatbread topped with sliced black olives and fresh rosemary. Made Vegan with aquafaba instead of eggs!
Another gem to file away in the aquafaba files: Gluten free focaccia that’s vegan to boot!
I really shouldn’t still be surprised at how well aquafaba works in baking considering all the things we’ve made with it this past year.
To whoever it was that figured out that you can use the briny water found in cans of chickpeas (or other white beans!) as egg substitutes – you’re my hero.
The base of this recipe is super simple and requires only 10 ingredients to make. I decided to top mine with a sprinkling of black olives and chopped rosemary, but you can get creative here with what you like.
As far as gluten free bread baking goes – this recipe is super easy! Once you’ve mastered this rise it’s all smooth sailing for the rest of the bake.
The end result leaves you with a flatbread that’s:
Crunchy on top
Easy to make
& Mouthwateringly delicious!
This would be great along side soup, in sandwiches, and even as pizza bases. In fact, I see a pizza coming up in my very near future.
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Gluten Free Vegan Focaccia Flatbread
Gluten Free Focaccia Flatbread topped with sliced black olives and fresh rosemary. Made Vegan with aquafaba instead of eggs
- 1 teaspoon fast-action dried yeast
- 1 teaspoon caster sugar
- 3/4 cups dairy free milk, warm to the touch (180ml)
- 1 3/4 cup gluten-free flour (245g)
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 3 tablespoons extra virgin olive oil, plus extra for greasing (45ml)
- 3 tablespoons |aquafaba, briny water in cans of chickpeas (45ml)
- 1/4 teaspoon baking soda
- 2 teaspoon white wine vinegar
- 1/4 cup sliced black olives
- 1 tablespoon olive oil (15ml)
- couple springs fresh rosemary
- course sea salt
- ground black pepper
- Grease a 9-10 inch square or round baking tin with oil
- Mix the yeast, sugar and milk together in a bowl and set aside to foam up for at least 5 minutes while you prepare the rest of your ingredients
- Sift together the flour, xanthan gum, and salt. Add the oil and aquafaba and beat on high with an electric or stand mixer until fully mixed. Scrape in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
- In a separate mug, mix the baking soda & white vinegar together to fizz up then fold into the mixture. Smooth the dough out into your prepared tin with oiled hands
- Cover with a sheet of cling film and store somewhere warm for 45 minutes to an hour to prove, in which time it should rise and puff up. I like to keep mine in the microwave or previously warm oven for this part.
- Preheat the oven to 375°F/ 190°C
- Once the bread has doubled in size, take off the cling film and poke holes with your fingers into the dough to make indentations.
- Sprinkle the black olives over the top and drizzle over some extra virgin olive oil and picked rosemary leaves, and a little extra sea salt and pepper
- Bake in the oven for 30 minutes or until golden and nicely puffed up.
- This is best eaten when fresh.
Prep time includes 45 minutes for rising. Keeps for 1-2 days, but is best eaten fresh. Warm this up in the oven or microwave before serving if not fresh. Recipe adapted from: Great British Chefs
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