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Vegan Garden Focaccia
I have always loved a good focaccia bread but they have way to much oil for my taste. I created this gluten-free vegan Garden Focaccia Bread to bring back the lovely flavors in a healthier plant-based alternative and the vegetables make it into a tasty work of art!
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Ingredients
Bread batter
- 1 ½ cups quinoa
- ¾ cup rolled oats
- 2 ¼ cup water
- 3 tbsp nutritional yeast
- 1 tsp baking powder
- 1 tsp white miso paste
Sauce
- 3 tbsp sunflower seeds
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tsp white miso paste
- 2 tsp apple cider vinegar
- ¼ cup water
Toppings
- 2 cloves garlic, minced
- 6 cherry tomatoes, cut in half
- ¼ yellow bell pepper, sliced
- ¼ red bell pepper, sliced
- 3 stems green onions
- 10 basil leaves
- 2 tbsp kalamata olives, sliced
Instructions
Bread Batter
- Preheat oven to 400°F
- Add all bread batter ingredients to a blender and blend until smooth.
- Pour onto a parchment lined baking tray.
- Smooth the surface.
- Bake for 5 minutes.
Sauce
- Add the sunflower seeds to a blender and blend until it turns into a powder.
- Add remaining sauce ingredients and blend until smooth.
- Pour over the partially baked crust.
Toppings
- Sprinkle the minced garlic over the entire surface.
- Arrange toppings into a garden scene gently pressing the veggies into the sauce.
- Bake for 25 minutes.
Notes
For the toppings, you can choose whatever veggies you would like to make your beautiful garden scene. These are just the ones I used.
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Nutrition info
Calories: 199kcalCarbohydrates: 31gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 175mgPotassium: 376mgFiber: 5gSugar: 1gVitamin A: 230IUVitamin C: 15mgCalcium: 62mgIron: 2mg
14 comments
Jill, this bread looks amazing, and I do have to eat gf (Celiac), but sadly I’m very allergic to quinoa. I’m not allergic to other grains or seeds. Can you think of something I could substitute for the quinoa? Thank you so much 😊🌼💛 Tanya
Sorry Tanya, It is the main ingredient and I haven’t tried any substitutes for it.
Thanks Jill 💛
Tanya, have you tried making pizza crust with red lentils. It works similarly to quinoa and May work as a swap in this recipe
This looks delicious. Btw, do you think this bread would work as a pizza crust?
Absolutely yes =)
I just want to confirm that the quinoa needs to be precooked for the recipe. Thanks!
No. It is raw.
Jill is the 2nd cook book out yet? Really excited to get it!
It is available to order on our website =)
https://plantbasedcookingshow.com/plant-based-cooking-made-easy-volume-2/
Any substitution for the miso paste? I cannot find it in my area
You could use liquid aminos or salt
Can you use herbs and can you make a plant based edible cookie dough someday
Yes you can use herbs. I will add the cookie dough request to my idea wall.