Gluten-free focaccia with milk kefir…Have you ever tried it?
Well, every once in a while I like to vary what we eat. Focaccia is a bread we ate in an Italian restaurant in Oxford some years ago. Since then I’ve always remembered the delicious taste of that spongy bread. I’ve made it a couple of times because it’s not too complicated to make.
This time I wanted to try making the focaccia gluten-free and with milk kefir. I knew from the beginning that it wouldn’t be that fluffy, but it doesn’t matter, it still tastes really good.
At home, we are a bit divided on the subject: the focaccia made with kefir that is gluten-free does not have a fluffy consistency, my husband does not like it that much either, but my daughter and I love it!
- 250 g gluten-free flour (the one you prefer)
- 100 ml kefir milk
- 2 eggs
- 100 ml of olive oil
- 100 ml warm water (only if necessary)
- 15 g baking powder
- Herbs like oregano and rosemary
- Pickled or finely chopped fresh garlic
Instructions for making gluten-free focaccia with kefir milk :
- Preheat the oven to 190ºC
- Mix the flour, salt, and baking powder
- Add the olive oil and mix well
- Incorporate the milk from the kefir and stir well
- Beat the eggs with a fork in a separate bowl and add them to the mixture
- Make sure everything’s mixed up. It’s not going to be a very dry mix, it’s more like a wet mix
- Put the mixture on a baking sheet
- Make some indentations in the dough with your fingers
- Add a little salt, garlic, and herbs. The garlic can be added almost at the end so that it is not overcooked
- Bake for 20 minutes
Be careful! If you are baking gluten-free for the first time, don’t expect the bread to be too fluffy. This bread is delicious, but it’s a bit dry and the consistency is a bit crispy.
The focaccia can be served with guacamole, a salad, or simply with olive oil.
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