The first time I brought to you focaccia bread I was not vegan or WFPB. I did begin my journey of gluten-free. I have grown so much since then. This is an updated version of my Focaccia Bread. It is Vegan/WFPB and even better than the first.
I used this bread to make EBLATs – Eggplant Bacon Lettuce Avocado and Tomato Sandwiches. YUM! The focaccia recipe is simple and it mixes in just one bowl.
- 2 c Gluten-Free All-Purpose Flour Blend (I used Bob’s 1 to 1)
- 2 tsp baking powder
- 1 tsp All-Purpose Seasoning
- 3/4 tsp Himalayan salt
- 1/2 tsp baking soda
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Whisk together dry ingredients until they are well combined.
- 3/4 c plant milk
- 1/2 c sparkling water
- 1/4 c apple cider vinegar
- 1/2 c applesauce
Add wet ingredients to the dry ingredients and whisk to thoroughly combine.
Spread dough into prepared baking dish. Dipping your finger into some water and pressing dough into the baking dish works the best.
Baking for 30 – 35 minutes.
Cool in baking dish on a wire rack for about 5-10 minutes. Then remove from baking dish onto rack and cool until it is cool enough to handle and slice horizontally.
Serve. Eat. Enjoy.