bread - Meditarranean focaccia- gluten free

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

Ingredients

  • 1

    small onion- sliced

  • 2

    handfuls of cherry tomatoes- halved

  • Small handful of fresh rosemary leaves

  • Olive oil- for drizzling

  • Sea salt- for sprinkling on top

  • 200

    g gluten free self-raising flour mix (I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours) or regular flour if non GF

  • 1-2

    tsp mixed dried herbs

  • 150

    g soy yoghurt (or natural yoghurt if non vegan)

  • Up to 50ml water

  • 1/2

    tsp salt to taste

  • 2

    tbs nutritional yeast- optional

Directions

Prepare the onion and tomatoes and set aside. Mix the flour dried herbs and salt in a medium bowl then add the yoghurt and water and stir through, using your hands at the end as necessary. This should result in a lovely soft dough. Divide the dough into 3-4 equal sized pieces and form circular patties with your hands approx. 1cm thick. Dust lightly with a little more flour if they are quite sticky to touch. Lay on the parchment lined baking sheet and sprinkle with salt and pepper if desired. Press the onion sliced lightly into the dough and gently press the cherry tomatoes cut side up into the dough. Drizzle or brush the surface of the dough patties with olive oil and then sprinkle with the rosemary and the salt Bake in a pre-heated oven at 200C for approx. 20 mins until the tops are slightly golden. Serve immediately.

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