Jessica in the Kitchen · by Jessica Hylton★ 5.0 (29)
Gluten-Free Focaccia
NUTRITION · PER SERVING130M COOK
CAL 15%·PRO 14%
CARBS 46G62% OF CAL
2G FIBER2G SUGAR42G OTHER
FAT 10G29% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free focaccia bread with a tender crumb and crispy crust, topped with fresh tomatoes, garlic, and rosemary. Serve warm alongside a main course.
sideitalianbaked good🥣 mixer🌡️ thermometer🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 ¼ cups all purpose gluten free flour mix ((333g) I usually use the Bob's Red Mill 1:1 Baking Flour Mix in the blue bag)
- 1 teaspoon sea salt
- 2 ¼ teaspoons instant yeast
- 1 tablespoon organic cane or coconut sugar
- 1 ½ cups 110°F-120°F water
- ¼ cup extra virgin olive oil (divided)
- ¼ cup cherry tomatoes, cut into small pieces ((41.5g))
- 3 cloves garlic (finely minced)
- 2 sprigs rosemary (chopped and stems removed)
- large sea salt pieces (for topping)
At a glance
PER SERVING · TIME 130M
CAL 15%·PRO 14%
CARBS 46G62% OF CAL
2G FIBER2G SUGAR42G OTHER
FAT 10G29% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 140mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 16mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.