AMAZING OIL-FREE GARDEN FOCACCIA BREAD

Ingredients

• 1.5 cups White Quinoa (Rinsed well; white variety gives a lighter color)
• 0.75 cups Rolled Oats (Old‑fashioned rolled oats, not instant)
• 1 teaspoon Baking Powder (Ensures the focaccia rises a little)
• 1 teaspoon White Miso Paste (Adds umami; use the white (sweet) variety)
• 3 tablespoons Nutritional Yeast (Gives a cheesy flavor and B‑vitamins)
• 2.25 cups Water (Room temperature)
• 3 tablespoons Sunflower Seeds (Blended to a coarse flour; provides the “fat” element)
• 2 cloves Garlic (Minced for the seed spread)
• 1 teaspoon White Miso Paste (Second addition for the seed spread)
• 2 tablespoons Nutritional Yeast (Adds savory depth to the spread)
• 2 teaspoons Apple Cider Vinegar (Brightens the seed spread)
• 0.25 cup Water (For the seed spread)
• 1 cup Bell Peppers (Thinly sliced; any color)
• 1 cup Cherry Tomatoes (Halved)
• 0.5 cup Spring Onions (Chopped; used as stems for flower‑like shapes)
• 0.25 cup Basil Leaves (Fresh, torn)
• 0.25 cup Red Onion (Wedges)
• 0.25 cup Kalamata Olives (Sliced)
• to taste Additional Fresh Herbs (optional) (Oregano, sage, or any garden herbs)

Instructions

1. Blend Dough Ingredients

   Combine white quinoa, rolled oats, baking powder, 1 tsp white miso, 3 tbsp nutritional yeast, and 2¼ cups water in the blender. Blend until the mixture reaches a thick pancake‑batter consistency.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

3. Prepare Baking Sheet

   Line a standard baking sheet with parchment paper. Pour the batter onto the sheet and use a spatula to spread it to an even thickness (about ½‑inch).

   Time: PT5M

4. Initial Bake (Seal)

   Place the sheet in the oven and bake for 5 minutes. This sets the top layer before adding toppings.

   Time: PT5M

   Temperature: 400°F

5. Make Sunflower‑Seed Spread

   While the base bakes, blend 3 tbsp sunflower seeds into a coarse flour. Add minced garlic, 1 tsp white miso, 2 tbsp nutritional yeast, 2 tsp apple cider vinegar, and ¼ cup water. Blend until smooth but still slightly textured.

   Time: PT5M

6. Prep Vegetables

   Slice bell peppers, halve cherry tomatoes, chop spring onions into varying lengths, tear basil leaves, cut red onion into wedges, slice Kalamata olives, and mince any extra garlic.

   Time: PT10M

7. Apply Sunflower‑Seed Spread

   Remove the partially baked focaccia from the oven. Using a spatula or knife, spread a thin layer of the sunflower‑seed mixture over the surface.

   Time: PT3M

8. Arrange Garden Toppings

   Artfully place the prepared vegetables on top of the spread, creating flower‑like patterns. Feel free to be creative—use spring onion stems as stems, bell‑pepper strips as petals, etc.

   Time: PT5M

9. Final Bake

   Return the focaccia to the oven and bake for 25 minutes, or until the edges are golden and the vegetables are tender.

   Time: PT25M

   Temperature: 400°F

10. Cool and Serve

    Remove from oven and let cool on a wire rack for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

190

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

5 g