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runpunkrunI got two posts on focaccia bread coming at you. This is the first, written a while ago, back when this was the focaccia I was making all the time. I have a new favorite recipe, though, so stay tuned for that.
Bakerita's vegan focaccia bread is very similar to Snixy Kitchen's vegan focaccia bread, which I've written about here before, link goes to my post. Both are delicious, but I prefer the Bakerita one as it makes slightly more bread and takes half as long.
Snixy's version takes longer due to the double rise and it has a chewier crust because you blast it at 425°F for the first twenty minutes before reducing the heat to 350°F. Bakerita only has you rise the bread once, in the pan, so it cuts down on the mess, and the wait, and it has a more delicate outer crust. Because it rises twice, Snixy's version retains the finger holes you poke into the top for maximum verisimilitude. Bakerita also has you poke dimples into it, but they mostly swell shut in the oven.
Snixy gives you exact measurements for brown rice flour, sorghum flour, tapioca starch, and potato starch. Bakerita lets you wing it with the flours and starches of your choice as long as they add up to the right amounts, but Bakerita also has a gluten-free flour blend that's super easy to mix up and works wonderfully in this recipe. You just use 110g brown rice flour, 110g sorghum flour, 40g potato starch, and 40g tapioca starch. Both recipes use yeast and psyllium husk for rise and chew, though Snixy helps the leavening along with a small amount of baking powder.
But I don't see any reason why you can't play with the blend of flours in the Snixy bread, or let the Bakerita bread rise twice. These breads are so similar I'm sure what works for one will work for the other.
Also, I did try out the parchment sling I mentioned in my other post, but it causes the bread to pull away from the sides of the pan and foils me from getting nice, crispy edge pieces, so instead I just cut a piece to fit on the bottom and, in addition to oiling the pan, I pour a thin stream of oil around the edges of the dough, oiling it where it meets the pan. This does make the Bakerita focaccia soft and tender underneath, though, rather than the crisp crust of the Snixy.
Bakerita's vegan focaccia bread is very similar to Snixy Kitchen's vegan focaccia bread, which I've written about here before, link goes to my post. Both are delicious, but I prefer the Bakerita one as it makes slightly more bread and takes half as long.
Snixy's version takes longer due to the double rise and it has a chewier crust because you blast it at 425°F for the first twenty minutes before reducing the heat to 350°F. Bakerita only has you rise the bread once, in the pan, so it cuts down on the mess, and the wait, and it has a more delicate outer crust. Because it rises twice, Snixy's version retains the finger holes you poke into the top for maximum verisimilitude. Bakerita also has you poke dimples into it, but they mostly swell shut in the oven.
Snixy gives you exact measurements for brown rice flour, sorghum flour, tapioca starch, and potato starch. Bakerita lets you wing it with the flours and starches of your choice as long as they add up to the right amounts, but Bakerita also has a gluten-free flour blend that's super easy to mix up and works wonderfully in this recipe. You just use 110g brown rice flour, 110g sorghum flour, 40g potato starch, and 40g tapioca starch. Both recipes use yeast and psyllium husk for rise and chew, though Snixy helps the leavening along with a small amount of baking powder.
But I don't see any reason why you can't play with the blend of flours in the Snixy bread, or let the Bakerita bread rise twice. These breads are so similar I'm sure what works for one will work for the other.
Also, I did try out the parchment sling I mentioned in my other post, but it causes the bread to pull away from the sides of the pan and foils me from getting nice, crispy edge pieces, so instead I just cut a piece to fit on the bottom and, in addition to oiling the pan, I pour a thin stream of oil around the edges of the dough, oiling it where it meets the pan. This does make the Bakerita focaccia soft and tender underneath, though, rather than the crisp crust of the Snixy.