Gluten-Free Baking
Gluten Free Sun-Dried Tomato Focaccia Bread
with Chickpea flour
(1 vote)
(1 vote)
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.
Author of this recipe:

EAT-SMARTER
all recipes of this author
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)
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.