A positively easy and delicious gluten-free and dairy-free cast iron skillet focaccia bread made with fennel seeds, rosemary, tomatoes and onions.
I whipped up this delightful bread whilst fancying a creative whim . . .
I knew I was in need of a good gluten free bread — the kind that fools you into thinking that you are eating gluten. Then I thought aiming for a focaccia would be a great place to start. This hit the nail on the head! Not only does it have a wonderful flavor and texture, but it is also super duper quick and easy to scratch together. Win-win.
Throw in a pop of beautiful color with red onion, golden cherry tomatoes, and spices, and find yourself with one heck of a beautiful bread, too!
If you’re looking to wow your guests (or yourself) with a beautiful, and delicious bread – you will be pleased with this one. I promise!
- 1 1/2 cups gluten free all purpose flour
- 1 cup tapioca flour
- 3/4 cup chickpea / garbanzo bean flour
- 2 tbs coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups warm water
- 1 egg, beaten
- 2 tbs raw honey
- 2 tbs olive oil
- 1 tsp apple cider vinegar
- 3 tbs olive oil
- 3 cloves garlic, minced
- 1/4 cup red onion, chopped
- handful cherry tomatoes, sliced lengthwise
- 1/2 tsp rosemary
- 1/4 tsp fennel seeds
- 1/4 tsp red chili flakes
- 1/4 tsp italian seasoning blend
- 1/4 tsp sea salt