Description
A delicious and fluffy gluten-free focaccia topped with fresh tomatoes and basil, perfect for any occasion.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the gluten-free flour, baking powder, and salt.
- In a separate bowl, combine warm water, olive oil, and honey.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Spread the dough onto a greased baking sheet.
- Top with halved cherry tomatoes, chopped basil, and sprinkle with oregano.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- For a more intense flavor, add garlic powder to the dough.
- Store leftovers in an airtight container for up to 3 days.
- This focaccia can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Gluten-Free, Focaccia, Tomato, Basil, Bread