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
• 1–2 tbsp fresh rosemary
• ½ tsp salt
• 1–2 tbsp aquafaba, optional, for brushing the surface

---

Instructions

1. Mix the ground flaxseed with 3 tbsp water and leave it for 5 minutes to thicken.
2. In a large bowl, combine the gluten-free flour, psyllium husk, instant yeast, salt, and dried rosemary.
3. Add the warm water and flax mixture. Stir thoroughly until a soft, sticky dough forms. Gluten-free dough will be much wetter than traditional bread dough, so do not add too much extra flour.
4. Cover the bowl and leave the dough in a warm place to rise for 60–75 minutes, or until visibly puffed.
5. Transfer the dough to a parchment-lined baking tray or small baking dish. Using slightly wet hands, gently spread it into a thick, even layer.
6. Cover and let it rest for another 10–15 minutes.
7. Press your fingertips gently into the surface to create the characteristic focaccia dimples.
8. Arrange the cherry tomato halves and black olives over the dough. Press them gently into the surface and scatter the fresh rosemary and salt over the top.
9. If using aquafaba, lightly brush it over the exposed dough. This helps the surface become more golden without adding oil.
10. Bake at 200°C (400°F) for 30–35 minutes, until the focaccia is golden on top and sounds slightly hollow when tapped.
11. Let it cool for 10 minutes before slicing or tearing into pieces.

---

Notes & Variations

• The dough should be soft and sticky rather than firm. Wet your hands before shaping it instead of adding lots of extra flour.
• Fresh rosemary gives the best flavor here, especially when some is baked into the dough and some is scattered over the top.
• For the topping, you can use more or fewer tomatoes and olives depending on how generously you want to cover the surface.
• A sprinkle of dried oregano works nicely alongside the rosemary.
• For a more rustic focaccia, leave the tomato halves whole rather than slicing them.
• The focaccia is best slightly warm on the day it is baked, but leftovers can be stored in the refrigerator for up to 3 days. Reheat briefly before serving.

---

Alternatives

Gluten-free bread flour: a gluten-free all-purpose flour blend can work, although the texture may be slightly different.

Flaxseed: chia seed can be used as a binder, although it may make the dough slightly more textured.

Black olives: green olives or Kalamata olives work beautifully.

Cherry tomatoes: sun-dried tomatoes can be used for a deeper, more concentrated flavor.

Rosemary: Thyme or oregano can be added, but I would keep rosemary as the main herb because it is what gives this focaccia its character.

---

Nutrition (per serving)

Approximate values based on 8 servings:

Nutrient	Per Serving
Calories	155 kcal
Protein	5 g
Carbs	30 g
Fiber	3 g
Fat	3 g

---