Gluten-Free Focaccia Bread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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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