Gluten Free Sun-Dried Tomato Focaccia Bread
with Chickpea flour
This delicious focaccia contains lycopene, an antioxidant, from the tomatoes.
If you don't like tomatoes, feel free to not include them.
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- 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)
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
Heat the oven to 190°C / 375°F. Grease a 9" round tin.
Put all the ingredients, except for the sun-dried tomatoes into a food processor. Blend until smooth.
Put into a bowl and stir half the tomatoes into the mixture.
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.
Drizzle with a little oil. Sprinkle with coarse salt and cut into wedges to serve.