Warm, salty, and totally delicious, this rosemary and sundried tomato focaccia is the perfect savoury treat for any occasion. Soft, golden and fluffy, it is grain-free and made with chickpea flour. It is a doddle to whip up and totally delicious. It doesn’t require kneading and it is so satisfying and quick to make.
Simply serve with a dipping bowl of extra virgin olive oil and balsamic vinegar. Also try serving with olives, hummus, sliced ham and cheese as a sharing platter. Perfect for lunchboxes, served with soup or a salad, or as a savoury after-school snack. It also makes a great pizza base – just top it with your favourite toppings and pop it in the oven!
Chickpea flour (also known as gram flour) is a nutritious alternative to wheat flour, full of protein, fibre and rich in vitamins and minerals, including iron, folate and manganese. It is great if you are gluten intolerant or coeliac, follow a grain-free diet or want to cut back on eating white carbohydrate.
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Rosemary & Sundried Tomato Chickpea Focaccia
- Place the yeast, maple syrup and warm water into a medium sized bowl, stir and leave for 7 minutes, it should start bubbling and fermenting a little. This process helps to eliminate the sugar hit from the maple syrup.
- Weigh out the dry ingredients and pop into another bowl and stir well. These are the chickpea flour, psyllium husk, baking powder and salt.
- Add the egg, egg whites, olive oil and apple cider vinegar to the yeast mixture and whisk for a couple of minutes to make the wet ingredient mixture light and frothy.
- Fold the wet ingredient egg mixture into the dry ingredients to form a thick dough.
- Line a baking sheet with baking paper or use a silicone sheet. Grease with a little olive oil so the dough does not stick the baking sheet.
- Tip the dough on the baking sheet. Using a spatula, spread the dough evenly, so it is around 1cm thick.
- Cover with a clean kitchen drying up towel and prove in a warm dry place for 40-50 minutes – it will rise a little.
- Whilst it is proving pre-heat your oven to 180°C fan/200°C non-fan and slice the sundried tomatoes.
- Once proved, use wet fingers to create indentations in the dough, then sprinkle the focaccia with chopped fresh rosemary, sliced sundried tomatoes, olive oil and sea salt flakes.
- Bake the focaccia dough for 18 minutes, covering the top with baking paper at around the 10-minute mark to stop it burning. Watch it from 15 minutes as some ovens run hotter than others.
- Take out of the oven and allow the focaccia to cool completely before serving as the texture is much nicer that way. You can serve it warm after 15 minutes if you are in a hurry. Slice and dip into balsamic vinegar and olive oil.
- Play around with the flavours – try garlic slivers, black olives, thyme, fresh basil or wild garlic.
- Egg free: use egg replacer powder such as Orgran or use three flax eggs (mix 3 tablespoons ground flax with 7 ½ tablespoons of water).
- Don’t throw the two egg yolks away. They are not needed in this recipe, but they would be fabulous stirred into pasta or porridge or mashed potato. You can also add them when you next make scrambled egg for an extra rich taste.
- Store in an airtight container for up to 2 days, giving it a light toast before serving again.