Lentil Focaccia Bread

https://glutenfree-bread.com/

Lentil Focaccia Bread
Experience the perfect blend of taste and nutrition with Lentil Focaccia Bread! This recipe is an easy and healthy alternative to traditional bread, featuring wholesome ingredients that are both satisfying and good for you. Made from protein-rich lentils, fiber-packed psyllium husk, and nutrient-dense chia seeds, this focaccia offers a delightful twist on a classic favorite. Not only is this bread incredibly nutritious, but it’s also simple to prepare. With straightforward steps and minimal preparation time, you’ll have a fresh, homemade focaccia ready to enjoy. The lentils give it a hearty texture and a subtle, nutty flavor, while the chia seeds and psyllium husk contribute to its wholesome benefits, including high fiber content and heart-healthy omega-3s. Perfect for those looking to try a new, gluten-free option or anyone interested in adding more protein and fiber to their diet, this focaccia bread makes an excellent choice for sandwiches, snacks, or as a side to your favorite meals. Its ease of preparation means you can have a delicious, nutritious bread on the table with minimal effort.
I recommend using metric measurements for exact results.

Ingredients:

NameMetricUSTIP
Lentils, dry300 gr1 3/4 cups
Water, up to 750 gr
We will add water based on the amount absorbed by the quinoa while soaking, aiming to reach a total of 750 grams of mixture.
Whole Psyllium Husk25 gr1/3 cup
1. If you can’t find the whole psyllium husk, you can still use powder form, but in this case you will use only about 80% of the psyllium weight listed in the recipe (if the recipe calls for 20 gr / ¼ cup whole psyllium husk, you’d use 16 gr / ⅕ cup psyllium husk powder).
2. I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge).
3. Psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness and elasticity.
Chia seeds50 gr1/4 cup
Baking Powder6 gr1 teaspoon
Or you can sub with 5 grams Baking Soda with 25 grams Vinegar, or 6 grams Dry Yeast
Salt6 gr1 teaspoon

Optional Ingredients :

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

Equipment:

Blender

Steps:

  1. Place 300 grams of lentils in a bowl and cover with water. Let them soak for at least 8 hours or overnight.
  2. Preheat your oven to 395°F ( 200°C ).
  3. After soaking, wash and drain the lentils thoroughly and weigh them.
  4. Add water to reach a total of 750 grams.
  5. Transfer the mixture to a blender and process until you get a very smooth paste.
  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 ).
  7. Incorporate the lentil mixture into the dry ingredients, stirring until well combined. Let the dough rest for 10-15 minutes.
  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.
  9. After baking, let the bread cool completely before slicing and serving.

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Printed Date: 12/1/2024