June 2012

Gluten Free Italian Flatbread Bruschetta with Basil

It’s been ages since I’ve baked a good hearty bread and I was in the mood for Italiano. The bread I made actually began as an attempt at a Focaccia, but since I wasn’t using yeast, it came out more of a flatbread. That really didn’t matter though. The Bruschetta began to come together and filled the whole apartment with fresh, herby aromas.

While the flatbread was in the oven, I sauteed a quick tomato based chunky sauce and chopped some fresh basil leaves for the topping. Glossy black olives and goat cheese were among the other toppings we used, and it was reminiscent of a deconstructed pizza. The best part about the whole recipe is it only took my 30 minutes total.

Gluten Free Herbed Italian Flatbread Recipe:

(The basic recipe I used was for a Yeastless Focaccia, but I made some deviations and personalized it along the way).

  • 2 cups Namaste Foods Perfect Flour Blend (allergen free)
  • 2 teaspoons baking powder
  • Dash of salt & pepper to taste (about 1 tsp each)
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dried Italian Herbs mix (Simply Organic makes a nice blend)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 cup water
  • 1 tablespoon olive oil

Preheat the oven to 425 F. Combine dry ingredients, then add the water and olive oil. Mix together with a utensil by hand or use the dough setting on your powered mixer. I mixed it by hand, and then floured a hard surface where I kneaded the ball of dough with lightly oiled hands since the dough was a little sticky at first. Grease a 9×13 inch pan (I use Olivio coconut spread) and press out the dough until it reaches about a 1/2 inch thickness. Mine was just a bit thicker than this. Bake at 425 F for 20 minutes, take out the bread, brush lightly with olive oil, and put back in the oven for an additional 5 minutes.

Bruschetta Topping Recipe:

  • 2 Roma Tomatoes, diced
  • 1/2 large onion, diced
  • 1 clove garlic, minced
  • Salt, Pepper, Crushed red pepper to taste.
  • Olive Oil

Saute all ingredients together over medium heat in a medium sauce pan until the onions are translucent and beginning to caramelize. (About 15 minutes). Remove from heat and top the flatbread with the chunky saute. Top with fresh basil, chopped black olives, and small bits of goat cheese (optional).

And that’s Amore.


5 thoughts on “Gluten Free Italian Flatbread Bruschetta with Basil

  1. Pingback: egg, pancetta and gruyère breakfast bread – recipes – donna hay – The Beltane Daily

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