Pesto Focaccia bread recipe (gluten free)

I have come to realise in the four years I have been coeliac and eating a gluten free diet. Being gluten free doesn’t mean missing out, it just means adapting. I have recently been looking for some focaccia bread. The moist oily Italian bread flavoured with herbs and sprinkled with rock salt. It’s the perfect accompaniment to a salad or as a grazing snack with olive oil and balsamic to dip in. I knew I wouldn’t find exactly what I wanted from the shops. So I created a new Gluten free Pesto Focaccia bread recipe. With just six ingredients, full of flavour and gluten free and vegan! What’s not to love.

Ingredients

To make my Gluten Free Pesto focaccia bread you will need:

• 500g gluten free self raising flour
• 1 sachet of dried fast action yeast
• 1 tsp sugar
• 1 tsp of rock salt
• 3 tbsp of  Zest pesto
• 3 tbsp of olive oil
• 430ml of warm water

Method

1. Preheat the oven to 220c
2. Mix the yeast, sugar and warm water in a jug and leave for five minutes to activate.
3. Add the flour, Zest pesto and olive oil into a food processor. (You can mix this by hand, I’m just lazy)
4. Then add the frothy yeast water.
5. Mix for about 3 minutes until fully combined and smooth.
6. It will make a very thick batter.
7. Pour out onto a lined baking tray and smooth into a circle or rectangle about a thumbs thickness.
8. Cover with a polythene bag or oiled cling film, do not let it touch the surface of the focaccia.
9. Leave to rise somewhere warm for 45 minutes.
10. Remove the covering
11. Make indents with your finger, sprinkle with rock salt and brush with a little olive oil.
12. Bake for 25 minutes.
13. Enjoy warm.

Don’t forget to Pin it for later!