Cherry tomato, onion & herb focaccia
Serves 8 Prep 10 mins plus 60 mins proving Cook 35 mins
2 cups gluten-free plain flour (see flour blend, p61)
¾ teaspoon salt
¾ teaspoon gluten-free baking powder
2½ teaspoons instant dried yeast
1½ cups buttermilk or water
2½ teaspoons rice syrup or raw caster sugar
2 tablespoons olive oil, plus
extra for drizzling
3 large cloves garlic, cut into slivers
½ onion, thinly sliced
1 cup (150g) mixed cherry tomatoes, halved
2–3 sprigs oregano, leaves picked and finely chopped
2 sprigs thyme, leaves picked
Sea salt flakes
Grease a 24cm round cake tin or a 32 x 18 x 3cm brownie
