Garlic and Leek Focaccia Bread (Gluten Free)

pinit

Nothing beats warm doughy bread straight from the oven. Which is why you’re going to want to drop everything and make this (gluten free) garlic and leek focaccia bread. Don’t say I didn’t warn you.

Prep Time 10 min Cook Time 20 min Total Time 30 mins Servings: 6 Calories: 250 kcal

Description

Nothing beats warm doughy bread straight from the oven. Which is why you’re going to want to drop everything and make this (gluten free) garlic and leek focaccia bread. Don’t say I didn’t warn you.

Ingredients

oil topping:

bread:

Instructions

  1. Preheat the oven to 450°F/190°C. Line a rimmed baking sheet with parchment paper and set aside.
  2. To make the oil topping: combine the canola oil, garlic, and salt in a small bowl and stir to combine. Set aside.
  3. In a medium mixing bowl, combine gluten free flour, baking powder, and salt. Whisk to combine. Add in sparkling water and maple syrup and mix until just combined. If you’d prefer to have the leeks in the bread itself, fold into the mixture. If not, sprinkle them on top before drizzling on the oil.
  4. Spread the batter onto your prepared baking sheet. Shape into a large rectangle (or whatever shape you like). Sprinkle on leeks if you didn’t mix them into the batter. Drizzle the oil topping on, making sure to cover as much surface area as you can.
  5. Put into the oven and cook for 20-25 minutes or until starting to turn golden brown on the edges.
  6. Let cool for 5-10 minutes before cutting and serving. Best served warm!
Nutrition Facts

Amount Per Serving
Calories 250

Note

*My go-to gluten free flour is the gluten-free all-purpose blend from Silvana’s Kitchen. You can find it here

//

This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, corn free, and low salicylate. 

Keywords: bread, breakfast, dairy free, failsafe, gluten free, leeks, low salicylate, nightshade free, rpah elimination diet, snack, soy free, vegetarian