This recipe for cherry tomato focaccia is easy to make and perfect when you're looking for something a little out-of-the ordinary.
Not quite a pizza, but pretty close, focaccia is a flat bread typically topped with fresh herbs and olive oil instead of tomato sauce and melted cheese. Serve it along with a fresh green salad or as a side to a main dish. Better yet, prepare it as the appetizer for part of a festive, Italian-inspired meal.
Cherry tomato focaccia
For the dough
- 2-1/4 cups gluten-free all-purpose baking flour
- 1 (4 ounce) packet active dry yeast
- 2 teaspoons xanthan gum (add to the mix if your flour does not include xanthan gum or guar gum)
- 1 teaspoon salt
- 2/3 cup water (more as needed)
- 1/4 olive oil
- 1 egg
- 1 tablespoon honey
- 1/2 teaspoon cider vinegar
For the toppings
- 4 ounces cherry tomatoes, cut in half
- 2 sprigs fresh rosemary, more to taste
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon sea salt, more to taste
- 1/8 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
For the dough
- Preheat your oven to 450 degrees F., and line a baking sheet with parchment paper.
- Add the dry ingredients to a large bowl and whisk them together. Gradually mix in the wet ingredients, and beat with and electric mixer until combined.
- If you need to add a bit more water or flour at this point, do so in small increments.
- Knead the dough a bit in the bowl, then place it on the parchment-lined baking sheet.
- Use your hands to spread the dough out into a nine-inch disc (or rectangle if you prefer), about one-half-inch thick. Cover the dough with a thin, damp towel and let it sit for 15-20 minutes.
- Use your fingers to press small indentations into the dough, all around the surface.
- Brush the dough with one tablespoon of olive oil. Add the garlic, tomatoes, salt, pepper and rosemary, then drizzle with the remaining oil.
- Bake for 12-15 minutes, or until the dough is lightly golden.
- Remove from the oven and sprinkle with the Parmesan cheese and serve.
Enjoy homemade focaccia this week!
More gluten-free recipes
Warm lentil salad with grilled portabella mushrooms
Beefy bean soup