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gluten-free-vegan-focaccia

Simple Tomato Gluten Free Focaccia

Jones
This gluten-free tomato focaccia bread is the perfect texture. It has a crunchy exterior and a soft, warm interior that's so delicious.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Breakfast, Main Course, Side Dish
Cuisine Italian
Servings 9 pieces

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.

Notes

Dip your fingers in olive oil to prevent the dough from sticking.
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