וועגאַן און גלוטען-פֿרייַ פּאָמידאָר און קנאָבל פאָקקאַסיאַ

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I was in the mood to bake but I didn't want anything sweet. My savory side always wins. I made a foccacia with tomatoes, garlic and herbs. If you have never had foccacia, it's a thick bread that is similar to Sicilian pizza. It can be made plain or it can have other ingredients stuffed inside and on top. When you add the other ingredients, it can turn a bread into a meal.

The first time I made foccacia, I made it with my own blend of flours. איך געוויינט 1 cup brown rice flour, 2/3 cup buckwheat flour, 1/3 cup teff flour and 3/4 גלעזל קאַרטאָפל קראָכמאַל. It was very hearty from all these whole grains and ancient grains and it had a dark appearance. I added garlic and olives and it was really good.

focaccia (4) This time, I wanted the dough to have a more neutral taste so I used all-purpose gluten-free flour.

In the dough, I added garlic, thyme and oregano. Then I stuffed small slices of Roma tomatoes on top of and into the dough. When you push the ingredients into the dough, push it to different levels so you get some in every bite. You can make it like I did, with just tomatoes, or you can add small pieces of mushrooms, chopped broccoli or vegan sausage. Pretty much, anything you like on your pizza can go into the foccacia. Just avoid really wet ingredients because you don’t want to add lots of moisture to the dough.

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Making the foccacia is similar to making pizza but without the rolling and flipping. Just make the dough, shape it into a pan, let it rise, add your toppings and bake. אַז ס עס. The hardest part of making it was learning to spell foccacia. 🙂

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When the tomatoes, garlic and herbs combine, this bread tastes like a rustic pizza. האַנאָע האָבן!

וועגאַן און גלוטען-פֿרייַ פּאָמידאָר און קנאָבל פאָקקאַסיאַ

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גף, סף

קוקינג שפּריץ

2 Tbs. פלאַקסיד + 6 Tbs. וואַרעם וואַסער

1 package dry active yeast

2 cups warm water

2 tsp. + 1 Tbs. צוקער, צעטיילט

2 3/4 גלעזל גלוטען-פֿרייַ, אַלע-צוועק מעל

1 tsp. קסאַנטהאַן גומע אָדער גואַר גומע

1 Tbs. צוקער

1 ½ צפּ. קאָשער זאַלץ + more for garnish

½ צפּ. קנאָבל פּודער

½ צפּ. דאַר טיים

1 tsp. עסיק

4 Tbs. עקסטרע-צעלקע מאַסלינע בוימל

2 large Roma tomatoes, סלייסט

2 קלאָוועס קנאָבל, מינסט

1 Tbs. fresh oregano, chopped

1 Tbs. fresh basil, chopped

Spray some oil on a 9 רענטגענ 13 baking sheet. Cover with parchment paper and spray the top with more cooking spray. Dust the pan with some flour and set aside.

אין אַ באַפאַלן אָדער קליין שיסל, combine the flaxseed with one cup of warm water. Mix and let stand for 10 minutes until it is a thick gel. In a 2-cup mixing cup, combine 2 cups warm water with the yeast. לייגן 2 tsp. of sugar to feed the yeast. קאָך און לאָזן זיצן פֿאַר 10 minutes until it gets thick and frothy.

אין אַ גרויס שיסל, פאַרבינדן די מעל, קסאַנטהאַן גומע, the remaining Tbs. of sugar, זאַלץ, קנאָבל פּודער און טיים. Mix them well. To the dry ingredients add the flax gel, עסיק, oil and the yeast mixture. Mix well with a wooden spoon until you have a thick batter.

פּרעהעאַט די ויוון צו 400 דיגריז. Transfer the batter to the baking sheet, spreading it evenly with a flat spatula. Cover the pan loosely with plastic wrap and then a damp cloth. Set the pan in a warm place (I put mine on top of the stove) and let the dough rise for 1 שאָ. The dough should puff up and almost double in size.

When the dough has risen, brush the top with some oil. Press the tomato slices into the dough at various depths – you want to see tomatoes towards the middle when you cut the bread. Sprinkle garlic, coarse salt and fresh herbs over the top.

באַקן די טייג פֿאַר 30-40 מינוט, דיפּענדינג אויף דיין ויוון. Using the parchment paper, lift the bread out of the pan and put it on a metal rack to cool for at least 10 מינוט. Cut into squares and serve.

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די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.


Gluten-Free Tomato and Garlic Foccacia
מעכאַבער: 
רעצעפּט טיפּ: באַקינג
קוויזין: <אַ href="http://translate.googleusercontent.com/translate_c?depth=1&hl=ru&rurl=translate.google.co.uk&sl=yi&tl=ru&u=http://thevword.net/tag/italian?lang=yi&usg=ALkJrhhZzG2L88hJHYZG11LCObzd_c8h6g" רעל = "קוויטל"> איטאַליעניש
 
ינגרידיאַנץ
  • קוקינג שפּריץ
  • 2 Tbs. פלאַקסיד + 6 Tbs. וואַרעם וואַסער
  • 1 package dry active yeast
  • 2 cups warm water
  • 2 tsp. + 1 Tbs. צוקער, צעטיילט
  • 2¾ גלעזל גלוטען-פֿרייַ, אַלע-צוועק מעל
  • 1 tsp. קסאַנטהאַן גומע אָדער גואַר גומע
  • 1 Tbs. צוקער
  • 1 ½ צפּ. קאָשער זאַלץ + more for garnish
  • ½ צפּ. קנאָבל פּודער
  • ½ צפּ. דאַר טיים
  • 1 tsp. עסיק
  • 4 Tbs. עקסטרע-צעלקע מאַסלינע בוימל
  • 2 large Roma tomatoes, סלייסט
  • 2 קלאָוועס קנאָבל, מינסט
  • 1 Tbs. fresh oregano, chopped
  • 1 Tbs. fresh basil, chopped
ינסטראַקשאַנז
  1. Spray some oil on a 9x13 baking sheet. Cover with parchment paper and spray the top with more cooking spray. Dust the pan with some flour and set aside.
  2. אין אַ באַפאַלן אָדער קליין שיסל, combine the flaxseed with one cup of warm water. Mix and let stand for 10 minutes until it is a thick gel. In a 2-cup mixing cup, combine 2 cups warm water with the yeast. לייגן 2 tsp. of sugar to feed the yeast. קאָך און לאָזן זיצן פֿאַר 10 minutes until it gets thick and frothy.
  3. אין אַ גרויס שיסל, פאַרבינדן די מעל, קסאַנטהאַן גומע, the remaining Tbs. of sugar, זאַלץ, קנאָבל פּודער און טיים. Mix them well. To the dry ingredients add the flax gel, עסיק, oil and the yeast mixture. Mix well with a wooden spoon until you have a thick batter.
  4. פּרעהעאַט די ויוון צו 400 דיגריז. Transfer the batter to the baking sheet, spreading it evenly with a flat spatula. Cover the pan loosely with plastic wrap and then a damp cloth. Set the pan in a warm place (I put mine on top of the stove) and let the dough rise for 1 שאָ. The dough should puff up and almost double in size.
  5. When the dough has risen, brush the top with some oil. Press the tomato slices into the dough at various depths – you want to see tomatoes towards the middle when you cut the bread. Sprinkle garlic, coarse salt and fresh herbs over the top.
  6. באַקן די טייג פֿאַר 30-40 מינוט, דיפּענדינג אויף דיין ויוון. Using the parchment paper, lift the bread out of the pan and put it on a metal rack to cool for at least 10 מינוט. Cut into squares and serve.

(באזוכט 1,008 מאל, 3 וויסיץ הייַנט)

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2 רעספּאָנסעס צו וועגאַן און גלוטען-פֿרייַ פּאָמידאָר און קנאָבל פאָקקאַסיאַ

  1. מעליססאַ אָקטאָבער 23, 2014 בייַ 12:45 PM #

    Do you have a particular brand of all-purpose gf flour that you prefer to use for this recipe?

    • ריאַ אָקטאָבער 23, 2014 בייַ 1:03 PM #

      Hi Melissa, my favorite AP gluten-free flour is Bob’s Red Mill All-Purpose, Gluten-Free Baking Flour.


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