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Pesto Focaccia Bread

Pesto Focaccia Bread

Soft, rich and with a great crumb, this recipe combines with bright, zesty flavor of pesto in the warm delivery system of focaccia bread. While there are a couple of rising periods, it is a simple bread to make, made all the more surprising by the fact that it is gluten-free. Despite it not having cheese, eggs or even regular flour, you will be blown away by how much this bread precisely mimics conventional focaccia bread. For the pesto, use whatever homemade or jarred vegan pesto you’d like.

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Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Pesto Focaccia Bread

cup unsweetened, non-dairy milk (I used almond)
cup aquafaba
cup water
2 tablespoons olive oil
1 packet active yeast
1 tablespoon pure maple syrup
2 cups all-purpose, gluten-free flour
(I used this one)
2 tablespoons nutritional yeast
1 teaspoon baking powder
1 teaspoons salt
1 1/2 teaspoons xanthan gum
4 tablespoons vegan pesto of choice


Gently heat the milk, aquafaba and water until lukewarm in a small pot. Whisk the olive oil and yeast into the pot and allow to sit until the surface is bubbly. Add the maple syrup and whisk again.

In the large bowl of a mixer, combine the flour, nutritional yeast, baking powder, salt and xanthan gum. Add the yeast-milk mixture to the flour and stir until big chunks have been broken up. Allow it to sit, covered, for 30 minutes.

After 30 minutes, mix on high in a stand mixer with the paddle attachment for three minutes. Be aware that your batter will be more like cake batter than bread batter. This is to be expected at this stage with gluten-free baking.

Scoop half the batter into one lightly oiled (bottoms AND sides) 9-inch round pans and add the pesto over this. Scoop the remaining batter over the pesto and drop a couple of times on a flat surface to evenly distribute the dough. Using a chopstick or a dull knife, dredge through the dough to distribute the pesto throughout. Smooth the top with a silicone scraper. Preheat the oven to 375 degrees and allow the dough to rise another 30 minutes.

Bake for 25 minutes. Immediately turn out on a cooling rack. If it sticks, run a knife along the edges and knock on the bottom of the pan. Sprinkle some salt on top before cutting into wedges and serving.





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