Gluten-free Friday: Cherry tomato focaccia

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

Serves 4

Ingredients:

For the dough

• 2-1/4 cups gluten-free all-purpose baking flour
• 1 packet active dry yeast
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 2/3 cup water
• 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

Directions:

For the dough

1. Preheat your oven to 450 degrees F., and line a baking sheet with parchment paper.
2. 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.
3. If you need to add a bit more water or flour at this point, do so in small increments.
4. Knead the dough a bit in the bowl, then place it on the parchment-lined baking sheet.
5. Use your hands to spread the dough out into a nine-inch disc , about one-half-inch thick. Cover the dough with a thin, damp towel and let it sit for 15-20 minutes.
6. Use your fingers to press small indentations into the dough, all around the surface.
7. Brush the dough with one tablespoon of olive oil. Add the garlic, tomatoes, salt, pepper and rosemary, then drizzle with the remaining oil.
8. Bake for 12-15 minutes, or until the dough is lightly golden.
9. Remove from the oven and sprinkle with the Parmesan cheese and serve.

Enjoy homemade focaccia this week!

More gluten-free recipes

Artichoke-spinach frittata
Warm lentil salad with grilled portabella mushrooms
Beefy bean soup