Bread & Butter: Gluten-Free Vegan Recipes to Fill Your Bread Basket by Erin McKenna

Author:Erin McKenna [McKenna, Erin]
Language: eng
Format: epub
ISBN: 9780804137225
Publisher: Potter/TenSpeed/Harmony
Published: 2015-03-16T22:00:00+00:00

Line 2 rimmed baking sheets with parchment paper and set aside.

Pour the coconut oil onto one of the prepared baking sheets and refrigerate for 30 minutes. The oil will harden into a thin, solid sheet that will be broken into pieces later.

In a large bowl, whisk together the flour, potato starch, arrowroot, ground flaxseed, baking powder, salt, yeast, and xanthan gum. Add the agave nectar and lukewarm milks, and, using a rubber spatula, stir until the dough pulls away easily from the sides of the bowl. If the dough is too thin, add 1 tablespoon arrowroot at a time. If the dough is too dry, add a splash of lukewarm water.

Transfer the dough to the second prepared baking sheet and gently spread it out with your fingertips until the dough is about 1 inch thick and has deep fingerprint dimples throughout. Brush the dough with oil, cover with a dish towel, and let rise for 1 hour.

Preheat the oven to 400°F.

Remove the hardened coconut oil from the refrigerator and break it into pieces approximately ½ inch in width. Put the coconut oil shards in each dimple in the dough. If there are pieces left over, push them randomly into the dough.

Bake for 15 minutes, and then rotate the sheet 180 degrees. Bake until the crust is golden brown, 5 minutes. Remove the focaccia from the oven and let cool for 15 minutes before cutting.

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