Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes

Step 1

In the bowl of a stand mixer or any large bowl, combine all the flour (except ¼ cup), salt, yeast and sugar in a large mixing bowl and stir until blended.

Step 2

Add in the warm water (ensure it's still warmed to the necessary temperature) and two tablespoons of the oil. Stir with a dough hook or your hands until just completely combined. If the dough is particularly sticky, add in the extra ¼ cup of flour you held back (you almost always will have to do this). The dough will be wet, not like regular dough - you haven't done anything wrong!

Step 3

Lift the dough out, grease the bowl slightly with oil, and then place the dough back in. Cover with a cloth of towel and allow to rise/rest in a warm place (like an off, closed oven) for about 1 hour.

Step 4

Remove towel and spread the dough to a rectangle until its even throughout, into a 11 x 9 shape. Lightly oil your fingers, and gently poke holes about every inch in the dough going nearly to the bottom of the dough. You can also use the back of a wooden spoon or spatula. Into each hole, push a few pieces of garlic, using an equal amount in each hole for the entire bread. Then add the tomato slices equally around the wholes.

Step 5

Drizzle the bread with the rest of what's remaining for the 2 tablespoons of olive oil, and sprinkle the rosemary on top of the bread. Allow it to rest for a few extra minutes on the sheet while the oven preheats to 425°F/220°C.

Step 6

Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut into squares or rectangles and serve. Enjoy!