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Vegan Gluten-Free Focaccia
Vegan Gluten-Free Focaccia

Vegan Gluten-Free Focaccia
A delicious and fluffy vegan focaccia made with gluten-free flour.
Vegan Gluten-Free Focaccia

This meal provides a satisfying source of carbohydrates and healthy fats, supporting energy levels for an active lifestyle.

Ingredients:
1
Servings
  • 112.5
    g
     Gluten-free bread mix
  • 12.5
    g
     Olive oil
  • 80
    ml
     Warm water
  • 4
    g
     Dried yeast
  • 1.5
    g
     Salt
  • 0.5
    g
     Thyme
  • 0.5
    g
     Rosemary
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Vegan Gluten-Free Focaccia
Instructions:
  1. Activate the dried yeast by mixing it with a small amount of warm water and letting it sit for 10 minutes until frothy.
  2. In a bowl, combine the gluten-free bread mix, olive oil, salt, activated yeast, and warm water.
  3. Knead the mixture for about 2 minutes until a smooth dough forms.
  4. Shape the dough into a ball and let it rest in a bowl for 30 minutes until it doubles in size.
  5. Flatten the dough on a baking tray lined with parchment paper to about 3 cm thick and let it rest for another 30 minutes.
  6. Preheat the oven to 180°C. Make small indentations in the dough with your fingers, drizzle with olive oil, and sprinkle with thyme and rosemary.
  7. Bake for 30 minutes until golden brown. Allow to cool slightly before serving.
Nutrition Per Serving 212 g Per 100g
Energy 409.6 kcal 194 kcal
Protein 2.9 g 1.4 g
Fibre 2.8 g 1.3 g
Salt 3.2 g 1.5 g
Sugar 1.7 g 0.8 g
Carbohydrates 53.3 g 25.2 g
Fat 20 g 9.5 g
Environmental Per Serving 212 g Per 100g
CO2 0.7 kg 0.3 kg
Water 1.5 l 0.7 l
  • 112.5
    g
     Gluten-free bread mix
  • 12.5
    g
     Olive oil
  • 80
    ml
     Warm water
  • 4
    g
     Dried yeast
  • 1.5
    g
     Salt
  • 0.5
    g
     Thyme
  • 0.5
    g
     Rosemary
1
Servings
0

Activate the dried yeast by mixing it with a small amount of warm water and letting it sit for 10 minutes until frothy.

In a bowl, combine the gluten-free bread mix, olive oil, salt, activated yeast, and warm water.

Knead the mixture for about 2 minutes until a smooth dough forms.

Shape the dough into a ball and let it rest in a bowl for 30 minutes until it doubles in size.

Flatten the dough on a baking tray lined with parchment paper to about 3 cm thick and let it rest for another 30 minutes.

Preheat the oven to 180°C. Make small indentations in the dough with your fingers, drizzle with olive oil, and sprinkle with thyme and rosemary.

Bake for 30 minutes until golden brown. Allow to cool slightly before serving.

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