I make Focaccia Bread for my clients every week. I have been thinking of trying it in the blender to cut down the prep time. I had to make a few adjustments, but it turned out beautifully.
- 1 1/4 c sparkling water
- 1/4 c lemon juice
- 1/2 c aquafaba
- 2 1/2 c JB’s Gluten-Free All-Purpose Flour Blend
- 1/2 c oat flour
- 2 tsp baking powder
- 1 tsp JB’s All-Purpose Blend
- 3/4 tsp Himalayan salt
- 1 tsp baking soda
Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.
Add all the ingredients into the blender in order listed. Blend on the smoothie setting (if you have one), or about 50-60 seconds.
Pour batter into prepared loaf pan.
Bake for 65-70 minutes.
Let cool in pan for about 5 minutes, then turn bread out onto a cooling rack to finish cooling. I know it will be hard, but wait for the bread to completely cool. Cutting it too soon can change the texture of the bread.
Serve. Eat. Enjoy.