Grain-Free Focaccia

This grain-free focaccia has a light and airy texture! Topped with olive oil, basil, tomatoes, and spices, it’s ready in under 30 minutes! Recipe created in partnership with Bob’s Red Mill.

This is super exciting! My friends from Bob’s Red Mill launched a new Grain-Free Flatbread Mix and it’s very versatile! I’ve used it to make flatbread, croutons, crepes and, this amazing grain-free focaccia that I’m sharing with you today.

The mix is made with whole food ingredients and contains almond flour, cassava flour, coconut flour, arrowroot starch, tapioca starch, salt, cream of tartar, and baking soda. That’s it. Nothing funky!

To make grain-free focaccia with the flatbread mix, follow the directions as listed but use a high quality extra virgin olive oil. Mix it up, let sit for 5 minutes while you preheat the oven, prepare your baking dish, and wash some tomatoes and basil.

Grain-Free Focaccia Ingredients:

• Bob’s Red Mill Grain-Free Flatbread Mix
• Olive Oil
• Eggs
• Fresh Basil
• Grape Tomatoes
• Spices

Spread the dough out in your prepared baking dish and use wet fingers to make indents as you would with any focaccia recipe. Pour a bit of good olive oil over the top and gently tilt the baking dish from side to side to spread.

Next, place sliced tomatoes (I think cut side up looks best), basil leaves, and finish by sprinkling with the dried spices.

Pop into the oven and bake for 20 to 24 minutes until the top is golden brown. Allow to cool completely before cutting into squares and you have grain-free focaccia that is loaded with flavor and has a light and airy texture you won’t believe!

This grain-free focaccia recipe is PERFECT for Valentine’s Day at home this weekend! An idea to make it even more festive is to swap small pepperoni pieces for the tomatoes but cut them into heart shapes!

Some vegetarian options; slice olives in half and carve the halves so that when they fit together they look like hearts OR arrange pieces of sliced red roasted peppers into hearts shapes.

Either way, I know you are going to love this and I can’t wait to hear about it!

Recipe Tips:

• I recommend a 9″ square baking dish if you want to get 8 evenly sized squares. You can use another size dish (make sure it has sides) but you may not get the same amount of pieces.
• Allow the focaccia to cool completely before cutting. You can cool it directly in the baking dish but I recommend placing the baking dish on a cooling rack if you have one.
• Storage: Once cooled and cut, store the focaccia at room temperature on a plate loosely covered with tin foil for up to 36 hours. Alternately, once cooled, freeze in a single layer and then place into freezer storage bags for future meals.

More Grain-Free Recipes:

Butter Cookies

Chicken Pot Pie

Potato Chip Chicken Fingers

Peanut Butter Blondies

Oven-Fried Chicken

Did you make this recipe? Please give it a star rating below!

Grain-Free Focaccia

Prep Time: 5 mins

Cook Time: 25 mins

 

This grain-free focaccia has a light and airy texture! Topped with olive oil, basil, tomatoes, and spices, it's ready in under 30 minutes!

Course: Appetizer, Sides

Cuisine: American, Mediterranean

Keyword: bob's red mill focaccia, easy homemade focaccia recipe, grain free focaccia recipe

Servings: 8 servings

Calories: 221 kcal

Author: Alyssa Brantley

5 from 6 votes

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Ingredients

FOCACCIA:

• 1 package Bob's Red Mill Grain-Free Flatbread Mix
• 2 large eggs
• 1/4 cup extra virgin olive oil
• 1/4 cup cold water

TOPPINGS:

• 2 Tablespoons extra virgin olive oil
• 6 cherry tomatoes washed, dried, and halved
• 6 small basil leaves washed and dried
• 1/2 teaspoon flake salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• pinch dried oregano

Instructions

PREP:

1. Preaheat the oven to 400F.

   While the oven is preheating, prepare the focaccia batter by mixing the flatbread mix, eggs, cold water, and olive oil in mixing bowl. Whisk until well mixed and set aisde for 5 minutes.

2. Prepare the baking dish by pouring 1/2 Tablespoon of olive oil into the bottom and spreading around.

3. Wash and pat dry basil leaves. Wash, dry and slice cherry tomatoes. Grab dried spices and remaining olive oil.

BAKE:

1. Spread focaccia dough into prepared baking dish. Use wet hands to spread out, re-wet your fingers and gently poke the top of the dough to make traditional focaccia indentations.

2. Pour remaining Tablespoon of olive oil over the top of the dough and tilt the dish from side to side to spread around.

3. Sprinkle the top of the focaccia with spices (salt, pepper, red pepper flakes, and oregano). Place sliced tomatoes (cut side up) and basil leaves into the dough.

4. Bake for 20 to 24 minutes until the top is golden brown.

5. Remove and allow to cool completley (in the baking dish) before cutting and Enjoy!

NOTES:

• I recommend a 9" square baking dish if you want to get 8 evenly sized squares. You can use another size dish (make sure it has sides) but you may not get the same amount of pieces.
• Allow the focaccia to cool completely before cutting. You can cool it directly in the baking dish but I recommend placing the baking dish on a cooling rack if you have one.
• Storage: Once cooled and cut, store the focaccia at room temperature on a plate loosely covered with tin foil for up to 36 hours. Alternately, once cooled, freeze in a single layer and then place into freezer storage bags for future meals.

Nutrition Facts

Grain-Free Focaccia

Amount Per Serving (2 squares)

Calories 221 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 47mg16%

Sodium 366mg16%

Potassium 234mg7%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 1g1%

Protein 5g10%

Vitamin A 165IU3%

Vitamin C 3mg4%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.