Rosemary Focaccia with Cherry Tomatoes & Black Olives (Vegan & GF)
This rosemary focaccia is one of those bakes that make the kitchen feel especially cozy. The dough is soft and airy inside, with rosemary running through it and little pockets of juicy tomato and salty olives on top. I love how simple the finished focaccia looks. You really do not need much more than herbs, tomatoes, olives, and a little time for the dough to rise. It works beautifully as a side for a warm meal, for lunch with vegetables, or simply torn into pieces and eaten while it is still slightly warm. Rosemary Focaccia ⏱️ Time & Prep Prep time: 20 minutes Rising time: 60–75 minutes Bake time: 30–35 minutes Cooling time: 10 minutes Total time: ~2 hours Yield: 8 servings Ingredients Focaccia dough 2½ cups gluten-free bread flour blend, about 300 g 1 tbsp psyllium husk 1½ tsp instant yeast 1 tsp salt 1 tbsp dried rosemary 1 cup + 2 tbsp warm water 1 tbsp ground flaxseed 3 tbsp water Topping ½ cup cherry tomatoes, halved ⅓ cup sliced black olives ...
