throughout (more oxidation). You can still use it, but it won’t be as vibrant looking. Still, dark pesto is better than no pesto at all, and you can brighten it up by stirring in a little more lemon juice.
VARIATIONS
Walnut orPecan Pesto: Substitute toasted walnuts or pecans for the pine nuts.
Herb Pesto: Replace the basil with other mild fresh herbs, such as parsley or cilantro, or even arugula. You can also substitute fresh herbs with a stronger flavor, such as oregano or marjoram, in which case you should use much less; try about ¼ cup along with 1¾ cup of a milder herb like fresh basil or Italian parsley. Another option is to use a blend of fresh herbs.
Roasted Red Bell Pepper Pesto: Substitute roasted red bell peppers for the basil.
Chunky Pesto: Hold back half of the pine nuts and cheese and fold them into the pesto after it has been processed. This adds both texture and little bursts of flavor from the toasted nuts and salty cheese.
Olive Oil and Two-Basil Focaccia
Olive Oil and Two-Basil Focaccia
MAKES ONE 9 BY 13-INCH FOCACCIA
Of the five gluten-free, sugar-free focaccia recipes we offer in this book, this one is most similar to traditional wheat flour versions featuring an herbed oil topping. The high proportion of flaxseed meal gives it a creamy interior texture, along with a wide array of nutritional benefits. We call for both dried and fresh basil in the herbed oil because each adds distinctive flavor characteristics. It doesn’t really need any topping beyond what is called for, but as with all focaccias, you can add any number of other toppings. (For tips on topping focaccia with cheese, see Other Pizza and Focaccia Toppings .)
Basil Herbed Oil
¼ cup (2 oz / 57 g) extra-virgin olive oil
2 tablespoons minced or slivered fresh basil
1½ teaspoons coarse sea salt or kosher salt
1 tablespoon dried basil
1 teaspoon ground black pepper
Dough
1½ cups (6 oz / 170 g) golden flaxseed meal
1½ cups (6 oz / 170 g) almond flour
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
⅛ teaspoon liquid stevia
4 egg whites (5 oz / 142 g), at room temperature
Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking pan with parchment paper or a silicone mat, then mist the bottom and sides with spray oil (preferably olive oil cooking spray).
To make the herbed oil, combine all of the ingredients in a small bowl and whisk until thoroughly combined.
To make the dough, combine the flaxseed meal, almond flour, baking powder, xanthan gum, and salt in a large bowl and whisk until well mixed. In a small bowl or measuring cup, stir the milk and liquid stevia together.
Put the egg whites in a medium bowl. Using an electric mixer with the whisk attachment at medium-high speed (or a strong arm with a sturdy whisk—and good endurance), beat the eggs for 3 to 5 minutes, until fairly stiff peaks form.
Add the milk mixture to the flour mixture and stir to make a smooth batter. Gently fold in the egg whites with a rubber spatula, deflating the egg whites as little as possible to make a smooth, sticky dough that is slightly fluffy (see Using Texture as a Guide ).
To assemble and bake the focaccia, gently transfer the dough to the prepared pan, then spread it in an even layer with a spatula. Dip your fingers into the herbed oil, then dimple the dough all over the top. Drizzle the herbed oil evenly over the surface.
Bake for 20 minutes, then rotate and bake for 20 to 25 minutes, until golden brown on top and springy when pressed in the center.
Let the focaccia cool for about 5 minutes before removing it from the pan, cutting it into portions, and serving.
Rosemary and Olive Oil Focaccia
MAKES ONE 9 BY 13-INCH FOCACCIA
This simple, basic recipe uses only one type of flour: almond flour. The rosemary herbed oil is just like the classic version that hails from Genoa and is so often used on traditional focaccias. As the Italians have
VARIATIONS
Walnut orPecan Pesto: Substitute toasted walnuts or pecans for the pine nuts.
Herb Pesto: Replace the basil with other mild fresh herbs, such as parsley or cilantro, or even arugula. You can also substitute fresh herbs with a stronger flavor, such as oregano or marjoram, in which case you should use much less; try about ¼ cup along with 1¾ cup of a milder herb like fresh basil or Italian parsley. Another option is to use a blend of fresh herbs.
Roasted Red Bell Pepper Pesto: Substitute roasted red bell peppers for the basil.
Chunky Pesto: Hold back half of the pine nuts and cheese and fold them into the pesto after it has been processed. This adds both texture and little bursts of flavor from the toasted nuts and salty cheese.
Olive Oil and Two-Basil Focaccia
Olive Oil and Two-Basil Focaccia
MAKES ONE 9 BY 13-INCH FOCACCIA
Of the five gluten-free, sugar-free focaccia recipes we offer in this book, this one is most similar to traditional wheat flour versions featuring an herbed oil topping. The high proportion of flaxseed meal gives it a creamy interior texture, along with a wide array of nutritional benefits. We call for both dried and fresh basil in the herbed oil because each adds distinctive flavor characteristics. It doesn’t really need any topping beyond what is called for, but as with all focaccias, you can add any number of other toppings. (For tips on topping focaccia with cheese, see Other Pizza and Focaccia Toppings .)
Basil Herbed Oil
¼ cup (2 oz / 57 g) extra-virgin olive oil
2 tablespoons minced or slivered fresh basil
1½ teaspoons coarse sea salt or kosher salt
1 tablespoon dried basil
1 teaspoon ground black pepper
Dough
1½ cups (6 oz / 170 g) golden flaxseed meal
1½ cups (6 oz / 170 g) almond flour
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 cup (8 oz / 227 g) unsweetened soy milk or other milk
⅛ teaspoon liquid stevia
4 egg whites (5 oz / 142 g), at room temperature
Preheat the oven to 400°F (204°C). Line a 9 by 13-inch baking pan with parchment paper or a silicone mat, then mist the bottom and sides with spray oil (preferably olive oil cooking spray).
To make the herbed oil, combine all of the ingredients in a small bowl and whisk until thoroughly combined.
To make the dough, combine the flaxseed meal, almond flour, baking powder, xanthan gum, and salt in a large bowl and whisk until well mixed. In a small bowl or measuring cup, stir the milk and liquid stevia together.
Put the egg whites in a medium bowl. Using an electric mixer with the whisk attachment at medium-high speed (or a strong arm with a sturdy whisk—and good endurance), beat the eggs for 3 to 5 minutes, until fairly stiff peaks form.
Add the milk mixture to the flour mixture and stir to make a smooth batter. Gently fold in the egg whites with a rubber spatula, deflating the egg whites as little as possible to make a smooth, sticky dough that is slightly fluffy (see Using Texture as a Guide ).
To assemble and bake the focaccia, gently transfer the dough to the prepared pan, then spread it in an even layer with a spatula. Dip your fingers into the herbed oil, then dimple the dough all over the top. Drizzle the herbed oil evenly over the surface.
Bake for 20 minutes, then rotate and bake for 20 to 25 minutes, until golden brown on top and springy when pressed in the center.
Let the focaccia cool for about 5 minutes before removing it from the pan, cutting it into portions, and serving.
Rosemary and Olive Oil Focaccia
MAKES ONE 9 BY 13-INCH FOCACCIA
This simple, basic recipe uses only one type of flour: almond flour. The rosemary herbed oil is just like the classic version that hails from Genoa and is so often used on traditional focaccias. As the Italians have
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