The Leek and Onion Focaccia I made last week didn’t last very long at all, and so I made some more today with different flavours – Tomato, Garlic and Rosemary.
With all the smells of fresh Pizza, it made for a delicious lunch time side dish
This simple fresh flavour-filled gluten free bread, made in less than 40 minutes, is set to become one of my favourite recipes yet
Tomato, Garlic, and Rosemary Focaccia (Gluten Free)
- 2 tbs olive oil
- 80g buckwheat flour
- 80g gram flour, sifted
- 2 onions, chopped
- 1 tsp garlic, minced
- 4 eggs, separated
- 2 tbs natural probiotic yoghurt
- 30g mature cheddar cheese, finely grated
- 6 cherry tomatoes, halved
- 1/2 teaspoon salt
- 1 tsp baking soda
- 1/2 tsp paprika
- 1 tsp dried Italian herbs
- 1 tsp fresh rosemary, chopped
- 10 sprigs fresh rosemary to decorate
- Freshly ground black pepper to season
- Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic until softened
- Preheat oven to 170 C.
- Line a baking tray with baking paper and spray or brush with oil
- Combine the flours, baking powder, dried herbs, chopped rosemary, the paprika and salt.
- In a medium bowl, whisk the egg whites to soft peaks
- In another bowl, whisk egg yolk and yoghurt together
- Mix together the flour mix and the egg yoke mix.
- Fold the egg and flour mixture into the egg whites until just combined.
- Mix in 2/3 the garlic and onion mixture
- Spread the batter over the prepared baking pan and bake for 10 minutes.
- Remove the baking pan from oven and push the tomato halves into the bread. Intersperse with the rosemary sprigs, sprinkle on the rest of the onions, some black pepper and drizzle over some olive oil
- Return to the oven and bake bread for another 10 minutes,
- Remove from the oven, sprinkle over the cheese, and bake for another couple of minutes until golden brown
- Cool, on a wire rack
- Slice and enjoy!