Summer is the best time for picnics and bbq.🍴
When your friends and family are invited it’s always good to plan something special for them. I love to prepare the nibbles myself as quick and easy picnic food to take with you is essential.
My favourite outdoor food usually includes a selection of cheese, cured meats, homemade hummus and of course a freshly baked bread along with fresh vegetables and olives .
Normally we would buy a fresh baguette from the local bakery to take with us 🙌🏾
This month I decided to bake something special and now it’s become one of picnic must have’s
Trust me , this vegan gluten free and dairy free focaccia bread is perfect for snacking ,dipping in humous and enjoying outside .
Ok it takes a bit of time to make it but totally worth it.
In my opinion vegan focaccia bread should be
Crunchy on top
And most important it’s easy to make.
500g gluten free flour ( I used chickpea)
1 ½ tsp salt
7g sachet fast-action yeast
325ml Luke warm diary free milk ( soya)
2 tbsp extra-virgin olive oil, plus some for drizzling
Few stems of rosemary
sea salt, to serve (optional)
Olive oil to drizzle
Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml warm milk.
Add the yeast mixture and oil to the flour, then mix well with your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible.
Put the worked dough into an oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr until doubled in size.
Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise about half as high again, approx 30-40 mins in a warm place, covered with a tea towel.
Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Add rosemary and sliced red onion, then bake for another 5-10 mins until golden and cooked through. Drizzle over with olive oiv and sprinkle with sea salt.