This gluten-free tomato focaccia bread is the perfect texture. It has a crunchy exterior and a soft, warm interior that's so delicious.
Focaccia is good any time of the year, but I recommend pairing this gluten-free bread with pasta, soups, and stews. It's especially good for Valentine's Day.
This recipe was inspired by my chocolate madeleines, and pairs well with my raspberry tarts.
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Ingredients
- Gluten-free flour
- Extra virgin olive oil
- Baking powder
- Water or milk
- Salt
- Honey
- Cherry tomatoes
- Rapid rise yeast
- Flaky salt
See recipe card for quantities.
Instructions
Preheat the oven to 400 degrees.
Heat the water to a temperature between 120-130 degrees Fahrenheit on the stove in a saucepan.
Once the water has reached that temperature, pour in the rapid yeast, honey, and two tablespoons olive oil. Stir to combine and set aside for 5 minutes.
Mix together the gluten-free flour, baking powder, and salt in a separate glass mixing bowl. Pour in the yeast mixture. Mix to combine and cover with a cloth for 30 minutes.
In the meantime, slice the tomatoes in half and line a 9x9 baking pan with parchment paper.
Pour the remaining 4 tablespoons of olive oil on top of the parchment paper.
Then, pour the focaccia dough into the baking pan and use a spatula to spread evenly over the entire area.
Dip your fingers in olive oil and poke holes to create the classic focaccia look.
Arrange the slices of tomatoes on top and sprinkle with flaky salt.
Bake in the oven for 40 minutes.
Cool and enjoy.
Hint: dip your fingers in olive oil to prevent the dough from sticking.
Substitutions
- Tomatoes - instead of sliced tomatoes, you can skip to make plain Foccacia.
Variations
- Olives - instead of tomatoes, you can use sliced kalamata olives.
- Rosemary - sprinkle fresh rosemary on top of the dough before baking.
- Sun-dried tomato - you can use sundried tomatoes instead of fresh tomatoes.
- Fresh herbs - add fresh herbs and crushed cloves of garlic on top of the dough before baking.
- Carmelized onions - add caramelized onions and fresh herbs on top of the gluten-free focaccia.
Typically, yes. Usually, focaccia bread contains gluten; however, in this recipe, there is no gluten.
Focaccia bread is like a mix of pizza dough and bread. There is more yeast in focaccia dough which means it rises more to feel and taste more like bread.
Focaccia is thinner and crustier than typical bread. It also isn't cut like sandwich bread is cut. It's also very fluffy and airy!
You can serve focaccia bread with a hearty soup or stew. You can also use focaccia bread to make delicious sandwiches and serve them with chips.
Focaccia contains a lot of olive oil which is good for your heart, hair, and skin. Homemade focaccia also doesn't contain preservatives like storebought bread.
Equipment
- Two mixing bowls - you need three mixing bowls to execute this recipe. Click HERE to find my absolute favorite set of glass mixing bowls.
- A rubber spatula - essential for incorporating excess flour from the edge of the bowl. Find my favorite one HERE.
- A 9x9 baking pan - any 9x9 baking pan will do!
The Gluten-Free Flour Blend
I have two go-to gluten-free baking flours. I like either Cup4Cup gluten-free flour or King Arthur's gluten-free flour. I love both of these gluten-free flour blends. These two brands make gluten-free baking so easy! I used King Arthur's measure-for-measure flour.
Storage
You can store Foccacia in an airtight container at room temperature for up to 7 days.
You can also freeze Foccacia for up to three months. Make sure to wrap each piece in plastic wrap.
Top tip
Use a rubber spatula to spread the dough evenly over the entire pan.
Simple Tomato Gluten Free Focaccia
Equipment
- Two mixing bowls
- A rubber spatula
- A 9x9 baking pan
Ingredients
- 2 ¼ cups gluten-free flour
- 2 ½ teaspoons baking powder
- 1 ½ cup warm water or milk
- 1 teaspoon honey
- 2 teaspoons flaky salt
- 6 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 package rapid-rise yeast
Instructions
- Preheat the oven to 400 degrees.
- Heat the water to a temperature between 120-130 degrees Fahrenheit on the stove in a saucepan.
- Once the water has reached that temperature, pour in the rapid yeast, honey, and two tablespoons olive oil. Stir to combine and set aside for 5 minutes.
- Mix together the gluten-free flour, baking powder, and salt in a separate glass mixing bowl. Pour in the yeast mixture. Mix to combine and cover with a cloth for 30 minutes.
- In the meantime, slice the tomatoes in half and line a 9x9 baking pan with parchment paper.
- Pour the remaining 4 tablespoons of olive oil on top of the parchment paper.
- Then, pour the focaccia dough into the baking pan and use a spatula to spread evenly over the entire area.
- Dip your fingers in olive oil and poke holes to create the classic focaccia look.
- Arrange the slices of tomatoes on top and sprinkle with flaky salt.
- Bake in the oven for 40 minutes.
- Cool and enjoy.
Video
Notes
Food safety
- Never leave cooking food unattended
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