Mediterranean Focaccia (Vegan, Oil-Free, Gluten-Free)

This veggie-loaded focaccia is baked until golden and topped with roasted zucchini, eggplant, and olives. I finished it off with a handful of fresh arugula for a peppery touch. It's light, gluten-free, and perfect as a main dish or a savory snack. You can swap in your favorite vegetables or add a drizzle of olive oil or lemon juice before serving - it's easy to make your own!

Mediterranean Focaccia 

Ingredients

Focaccia Base:

• 150g coconut flour

• 1 tsp dry yeast
  

• ½ tsp salt
  

• ½ tsp xanthan gum
  

• 1 tsp psyllium husk
  

• 250 ml lukewarm water

Toppings:

• 1 small eggplant, sliced into thin half-moons

• 1 medium tomato, sliced

• A handful of olives, halved or chopped

• Dried oregano or Italian seasoning

• Salt to taste

• A handful of fresh arugula to top after baking

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Instructions

1. Preheat your oven to 180°C (356°F). Line a small baking dish or tray with parchment paper.

2. In a bowl, combine coconut flour, xanthan gum, yeast, salt, and psyllium husk.

3. Add the water and stir until a thick dough forms. Let rest for 10 minutes.

4. Spread the batter onto the prepared tray, shaping it into a round or rectangle about 1–2 cm thick. Smooth the surface with a spatula.

5. Gently press tomato slices, eggplant, and olives into the dough. Sprinkle with more herbs if desired.

6. Bake for 30–35 minutes, until golden at the edges and set on top.

   
   
   

7. Top with fresh arugula just before serving.

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Add-on Ideas

Try topping your focaccia with crumbled tofu feta, vegan salami slices, or roasted chickpeas for extra flavor and texture.

Notes

• You can swap coconut flour for almond flour (adjust the liquid).
• Adding rosemary, garlic, or thyme enhances flavor.
• This focaccia is great warm or cold, as a side or light meal.

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Nutritional Info (per 1/9 piece, approx.):

• Calories: ~43 kcal

• Protein: ~1.0 g

• Fat: ~1.8 g

• Carbs: ~4.7 g

• Fiber: ~1.8 g

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