Lentil Focaccia Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Red-Lentils, soaked overnight	300 gr	1 3/4 cups
Water, up to	750 gr
We will add water based on the amount absorbed by the red lentils while soaking, aiming to reach a total of 750 grams of mixture.
Whole Psyllium Husk	25 gr	1/3 cup
Chia Seeds	50 gr	1/4 cup
Baking Powder	6 gr	1 teaspoon
Or you can sub with 6 grams Baking Soda and 25 grams Vinegar
Salt	6 gr	1 teaspoon

Optional Ingredients :

3 gr / 1/2 tsp Garlic Powder
3 gr / 1/2 tsp Oregano

Equipment:

Blender

Steps:

Step 1

Place 300 grams of lentils in a bowl and cover with water. Let them soak for at least 8 hours or overnight.

Step 2

Preheat your oven to 395°F ( 200°C ).

Step 3

After soaking, wash and drain the lentils thoroughly and weigh them.

Step 4

Add water to reach a total of 750 grams.

Step 5

Transfer the mixture to a blender and process until you get a very smooth paste.

Step 6

In a bowl, mix together Chia Seeds ( 50 gr ), Psyllium Husk ( 25 gr ), Salt ( 6 gr ), Oregano ( 6 gr), and Baking Powder ( 6 gr ).

Step 7

Incorporate the lentil mixture into the dry ingredients, stirring until well combined. Let the dough rest for 10-15 minutes.

Step 8

Transfer the dough to a baking pan. Optionally, brush the surface with a little oil or tomato juice for a desired finish. Use a fork to make indentations or pricks on the surface of the dough to help it bake evenly and to prevent bubbling.Bake in the preheated oven for 45 minutes.

Step 9

After baking, let the foccacia cool completely before slicing and serving.