This easy bread recipe is perfect for a sandwich, appetizer, or side dish.
The day I found out that I could use Pamela's gluten free pizza mix to make buns and breadsticks was a game changing day to be sure. After making both, I knew a focaccia recipe was in order.
This vegan gluten free Sun-Dried Tomato and Black Olive Focaccia has the flavors of pizza in focaccia form. It's perfect for an appetizer or side dish. Add some vegan mozzarella and eat it for lunch with a salad, or make it into sandwiches.
Pamela's gluten free pizza mix is the perfect go-to if you're not a baker. The only measuring you have to do is the water and olive oil.
I've used the pizza mix to make Vegan Calzones and Portobello Mushroom and Caramelized Onion Sliders as well.
What is Focaccia Bread?
Focaccia is an oven baked flatbread that originated in Italy. It is an olive oil flavored yeast bread sometimes topped with herbs or other toppings.
It can be eaten by itself, or sliced and made into a sandwich. For serving by itself, it can be cut it into a variety of shapes, including long rectangles, triangles or squares.
Can I Make It Using Pizza Dough?
You sure can! That's what I did here!
I used Pamela's pizza mix to make the focaccia, which makes it super easy. You just need to let the dough rise, which you can start the day before and let it sit in the fridge.
I'm all about making a recipe in steps to make things easier, especially if it's a recipe with a bunch of parts.
Storage
This bread will keep for a few days. I had mine as long as six days and it still tasted good. Just warm it up and you're good to go.
Can I Refrigerate The Dough?
After you mix the dough, you can refrigerate it overnight if you're not ready to bake it yet.
Tips
- Blend pizza mix with warm water, olive oil, yeast, and Italian seasoning. The warm water helps the dough rise. Italian seasoning adds another layer of flavor.
- Oil a 7 ½" x 9" baking dish (or similar size) with olive oil.
- Form dough into a ball, and with oiled hands (the dough is very sticky), spread into baking dish. Cover with plastic wrap.
- Let rise 1-2 hours.
- Poke dimples into dough (deep holes). Brush olive oil on top.
- If you prefer smaller dimples and a fluffier bread, you can let the dough rise for 1 ½ hours, poke the holes, then let it rise another 30 minutes.
- Bake for 25-30 minutes, or until golden brown.
- Use a spatula to lift the bread out. Since you oiled the baking sheet, it should come out easily.
- Drizzle olive on top and serve.
Other Italian Vegan Recipes
- Tofu Ricotta
- Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
- Spinach and Tofu Ricotta Calzones
- Vegan Mushroom Lasagna
Recipe
This gluten free focaccia is perfect if you aren't a baker. It's a foolproof recipe!
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Here's Pamela's pizza mix. If you're vegan and gluten free like me, you're going to want to check it out. It's got a wonderful yeasty flavor.
📋 Recipe
Sun-Dried Tomato and Black Olive Focaccia
Ingredients
- 1 (11.29 ounce) bag Pamela's pizza mix
- 1 cup + 2 tablespoons very warm water
- 4 tablespoons olive oil divided + more for drizzling
- 2 teaspoons Italian seasoning
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons chopped Kalamata olives
Instructions
- Preheat oven to 425°.
- In a food processor or stand mixer with paddle attachment, mix pizza mix, warm water, yeast, 2 tablespoons olive oil, and Italian seasoning for 15-30 seconds.
- Oil a 7 ½" x 9 ½" baking dish (or 8" x 8"). With oiled hands spread dough in baking dish. Cover with plastic wrap. Let rise 1-2 hours.
- With oiled fingers make dimples in dough (deep holes)*. Brush 2 tablespoons olive oil on top. Sprinkle chopped sun-dried tomatoes and Kalamata olives on top and push into the indentations.
- Bake at 425° for 25-30 minutes or until golden brown.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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