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The latest creation from Gluten Free Lab has just been released and we couldn’t love it more. This fluffy focaccia bread is so versatile and makes the perfect starter, snack or even dessert!
It’s as simple as warming in the oven for up to 10 minutes and the smell of fresh bread will have everyone excited. Here are three quick and easy ways to serve the focaccia you may not have thought of!
Caramelised onion
Makes 4 serves.
Ingredients:
- 1 red onion
- 1 tbsp butter
- 1 tbsp olive oil
- 1 rosemary stalk
- 1 tbsp balsamic vinegar
- 1 foccacia loaf
Method:
- Set oven to 180ºC.
- Slice the onion and add to a frypan over medium heat with 1 tbsp oil, 1 tbsp butter, salt and pepper. Chop and add rosemary leaves. Cook for 8-10 minutes until softened. Stir in 1 tbsp balsamic vinegar and cook for a further 5 minutes.
- Meanwhile, wrap focaccia in baking paper and toast in oven for 10 minutes.
- Scatter caramelised onions on top of warmed focaccia and slice to serve.
Want to make this at home? We used Gluten-Free Lab Focaccia, Organic Times Organic Salted Butter, Regans Ridge Organic Olive Oil and Red Onions from the Dinner Twist Marketplace.
Strawberries & cream
Makes 4 serves.
Ingredients:
- 1 focaccia loaf
- oil or melted butter
- 1 tbsp sugar
- 1/2 tsp ground cinnamon
- 1 punnet (250g) strawberries
- 250ml fresh whipping cream
Method:
- Set oven to 220ºC.
- Brush focaccia with olive oil (or melted butter). Sprinkle with sugar and cinnamon. Bake in the oven for 8 minutes.
- Meanwhile chop or slice strawberries and whip the cream.
- Remove focaccia from oven and allow to cool. Assemble with whipped cream and fresh strawberries to serve.
Want to make this at home? We used Gluten-Free Lab Focaccia, Regans Ridge Organic Olive Oil, WA Strawberries and Bannister Downs Fresh Cream from the Dinner Twist Marketplace.
Cheesy garlic bread
Makes 4 serves.
Ingredients:
- 1 focaccia loaf
- 1 tbsp chopped parsley
- 1 cup grated cheddar cheese
- 2 garlic cloves
- 2 tbsp softened butter
Method:
- Set oven to 220ºC.
- Score along focaccia 3/4 the way down, creating slits.
- Chop parsley and crush garlic. Combine with cheddar cheese and butter.
- Spread the cheese mix over top and into the slits of the focaccia. Bake in oven for 8-10 minutes until bubbly and golden. Finish off under the grill for an extra golden crust.
Want to make this at home? We used Gluten-Free Lab Focaccia, Kitchen 2 Kitchen Shredded Cheddar Cheese, garlic and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
