The gluten-free focaccia with cherry tomatoes and olives, soft, tall, and aromatic, is delicious to enjoy as an appetizer. Gluten-free baked goods are not easy to make. They are different. The consistency is different. The leavening is different. The yield is different. And with ready-made mixes, the taste is different, but with the right recipe and instructions, this gluten-free focaccia with cherry tomatoes and olives will be amazing. Trust me as I trusted Monica, the colleague from whom I learned the right tricks.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6/8 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
Ingredients
- 4 cups flour mix for bread (I use Nutri Free)
- 1.7 cups water (approximately)
- 1 packet dry yeast
- 4 tbsps extra virgin olive oil (for the dough)
- 1 tbsp extra virgin olive oil (for spreading)
- to taste cherry tomatoes
- to taste Taggiasca olives
- to taste Maldon salt (or coarse salt)
- to taste oregano
Tools
- 1 Bowl
- 1 Dough whisk
- 1 Reusable cover for leavening
- 1 30 cm pizza pan
Steps
In a bowl, pour the flour and the packet of dry yeast. Gradually add the water, stirring with the dough whisk or a spoon until you get a very soft dough. If necessary, increase the amount of water. After mixing the ingredients to get a smooth, lump-free mixture, add the extra virgin olive oil and mix well. Cover the bowl with plastic wrap or reusable covers and let rest for one hour. After the resting time, spread the focaccia directly into a well-oiled baking pan. Cover it and let it rest for thirty minutes. Insert the halved cherry tomatoes and olives on the surface. Sprinkle with coarse salt (I usually use Maldon salt on focaccias), a little oregano, and bake in a preheated oven at 392 °F for 30 minutes.
Notes
No salt is added to the dough as it is sufficient to distribute it on the surface before baking. This content contains one or more affiliate links.
