Gluten-Free Focaccia Bread [Quick!]

What can be better than fluffy, gluten-free focaccia bread topped with layers of heirloom tomatoes, olives, and fresh herbs? Not much.

Focaccia gardens have been trending, so I was inspired to whip up a gluten-free version. You can get really creative with decorating it and turn it into a culinary masterpiece. Mine is pretty simple, I made one with ombre tomatoes and the other with a more abstract vibe, but I’ve seen people create what looks like actual flower gardens on top of their focaccia with all sorts of sliced veggies and herbs. For example, you can use sliced bell peppers or radishes for petals and chives or scallions as the stems. 

Gluten-Free Focaccia Bread

I use this paleo almond flour bread mix in which you just have to add 4 simple ingredients: olive oil, eggs, water, and apple cider vinegar. To make it vegan, you can replace the eggs with flax eggs, but note it won’t be quite as fluffy.

Gluten-Free Focaccia Bread

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5 from 2 votes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings12

Ingredients

Bread

• 2 eggs, organic, pasture-raised *can swap in 2 flax eggs
• 4 Tbsp extra-virgin olive oil
• 2 Tbsp water
• 1 box Simple Mills Artisan bread mix
• 2 Tbsp apple cider vinegar

Toppings

• 1 pint grape tomatoes or cherry tomatoes sliced
• 2 Tbsp olives, pitted sliced
• fresh herbs of choice parsley, rosemary etc.
• unrefined salt (real, pink, or Celtic salt) optional
• sesame seeds optional

Instructions

• Heat oven to 350F.
• Whisk eggs, water, and oil in a large bowl. Add the Artisan Bread Mix and combine well. Then add the vinegar and stir well. Let it sit for 4 minutes to thicken.
• Divide dough into two equal portions and place on a parchment lined baking sheet. Moisten fingers to prevent sticking and shape it into two 7-inch ovals or circles.
• Arrange the sliced tomatoes, olives, and herbs in a pattern you like. Sprinkle with fresh herbs, and salt and/or sesame seeds if desired.
• Bake for 20 minutes. If desired, broil a few minutes at the end to brown the top.

Recipe Notes

Store in the fridge or freezer if you won’t consume right away. 

*To make this vegan, replace the 2 eggs with 2 flax eggs: Soak 2 tablespoons of ground flaxseed in 6 tablespoons water, mix, and let sit for 15 minutes before adding to the rest of the ingredients. You will need to cook the bread about 3-5 minutes longer. The bread is not quite as fluffy with the flax eggs, but still very good. 

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If you love heirloom tomatoes, check out this Heirloom Tomato Tart with Rosemary Cracker Crust, and for more baked good recipes, try my gluten-free tortillas or check out the best store-bought gluten-free tortillas ranked by taste and nutrition.