I had cause yesterday to think about making a form of gluten free bread that could be served with pesto and aioli. Time was short, no time to make an actual loaf, so I varied the Naan bread recipe from my book “From My Kitchen to Yours” (in which all the recipes are gluten free and about 80% have optional dairy free alternatives suggested, should a person be allergic to dairy products).
I decided to make the dough into foccaccia and was pleased with the result – the fresh herbs and olive oil on top were delicious and it was easy to forget that you were eating gluten free bread. Served with the pesto and aioli, delicious!
This bread would be ideal to serve with soups as well.
Gluten free foccacia
2 cups gluten free plain flour
2 teaspoons gluten free dried yeast
1 teaspon sugar
1 teaspoon salt
½ teaspoon bicarbonate of soda
2 teaspoons gluten free baking powder
½ cup warm milk*
½ cup natural yoghurt*
1 egg, lightly beaten
2 teaspoons olive oil
A little warm water, optional
2 tablespoons olive oil
1 to 2 tablespoons chopped fresh herbs (such as basil, thyme and/or oregano)
Place all the dry ingredients in a bowl and mix to combine. Ad the rest of the ingredients (except the water and mix to a soft dough, adding a little warm water if needed. Cover the bowl with a tea towel and leave to rise for one hour.
Turn out onto a board that has been dusted with gluten free flour and knead briefly. Line a baking tray with baking paper and press the dough out to a rectangle or oval about 8mm thick.
Press indents into the surface with the fingertips and sprinkle olive oil over, then sprinkle with the herbs.
Leave to rise 20 minutes, then bake at 190 degrees C (fan forced) for approximately 15 minutes until golden.
* If you are allergic to dairy, substitute gluten free soy milk or water