Gluten-Free Baking

Gluten Free Sun-Dried Tomato Focaccia Bread

with Chickpea flour
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Gluten Free Sun-Dried Tomato Focaccia Bread
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Healthy, because

Even smarter

This delicious focaccia contains lycopene, an antioxidant, from the tomatoes.

If you don't like tomatoes, feel free to not include them.

Ingredients

for
6
Ingredients
2 cups Chickpea flour (gram flour)
2 cups water
2 Tbsps chopped Basil
5 sun-dried tomatoes (chopped)
1 medium lemon (juiced)
1 Tbsp Tahini
1 Tbsp dried, mixed Fresh herbs
salt (to taste)
peppers (to taste)
To garnish
olive oil
coarse salt
How healthy are the main ingredients?
Basillemonsaltolive oil
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Box grater, 1 Pot, 1 Tablespoon, 1 Wooden spoon, 1 Measuring cups, 1 Pot, 1 Mini food processor, 1 Non-stick pan, 1 Sieve

Preparation steps

1.

Heat the oven to 190°C / 375°F. Grease a 9" round tin.

2.
Put all the ingredients, except for the sun-dried tomatoes into a food processor. Blend until smooth.
3.
Put into a bowl and stir half the tomatoes into the mixture.
4.

Pour into the pan and arrange the remaining tomatoes on top. Bake for 25-30 minutes until the top is set and a skewer inserted in the centre comes out clean.

5.
Drizzle with a little oil. Sprinkle with coarse salt and cut into wedges to serve.