Vegan Garden Focaccia

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 25

Servings:

Calories: 199kcal

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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Equipment

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