This quinoa-based bread is a tasty take on traditional focaccia. It's topped with fresh basil, cherry tomatoes, and a drizzle of olive oil. This no-knead recipe tastes nutty and is better for you because it has quinoa flour in it.
Ingredients: 1 cup quinoa flour. 2 cups all-purpose flour. 1 packet 2 1/4 tsp active dry yeast. 1 1/2 cups warm water. 2 tbsp olive oil. 1 tsp sugar. 1 tsp salt. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup olive oil for drizzling. Sea salt and black pepper to taste.
Instructions: In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine quinoa flour, all-purpose flour, salt, and olive oil. Add the yeast mixture and mix until a dough forms. Knead the dough briefly on a floured surface, then place it in a greased bowl. Cover and let it rise for 1-2 hours, or until doubled in size. Preheat the oven to 425F 220C. Punch down the risen dough and transfer it to a greased baking sheet. Press it into a rectangle shape. Top the dough with halved cherry tomatoes and chopped basil. Drizzle with olive oil and season with sea salt and black pepper. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and cooked through. Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!