Buckwheat Focaccia with Summer Tomatoes

Buckwheat Focaccia with Summer Tomatoes on Foodie Underground

For about 48 weeks out of the year there are no tomatoes. Well, no seasonal, tasty tomatoes that is.

Then for four glorious weeks (give or take) there are copious amounts of fresh tomatoes. They spread out over the market tables. Their bright red bulbs are too much for the tomato plants in the garden, so heavy that they bring the leaves down to touch the ground. There are red ones, orange ones, green ones, yellow ones. You put your face into a basket of tomatoes and for that earthy garden smell.

Yes, tomato season is a beautiful thing.

But no matter how hard you try, you can’t seem to eat those tomatoes up. You said you would be good this year and buy a bunch of tomatoes at the market and make salsa to freeze for winter. You said you’d take a weekend to make sun-dried tomatoes for dreary months when it’s raining and you need a dose of summer. But the reality is that instead time got the best of you, and you’re just sitting there with an overabundance of tomatoes wondering what to do with them. One can only eat so many tomato and basil salads.

It was in this exact situation that I decided to make a focaccia bread. I wanted to experiment with an assortment of flours, and see if it wasn’t possible to make a vegan and gluten-free focaccia that’s both dense and chewy all at the same time. It is. After taking inspiration from a few other gluten-free focaccia recipes (this one and this one) I decided to combine buckwheat flour and a new chickpea flour I had recently picked up from the local market. Which, if you remember, is also really good for making socca.

I made a bit of oat flour [note: this sounds fancy and complicated, but it’s really just finely grinding oats in your food processor] for good measure and threw that in too; I like recipes that vary the grains and seeds that are used.

The result pairs perfectly with a glass of rosé. The perfect summer appetizer.

Buckwheat Focaccia with Summer Tomatoes on Foodie Underground

Buckwheat Focaccia with Summer Tomatoes

Ingredients:

2 teaspoons active dry yeast

1 teaspoon salt

1 cup + 2 tablespoons warm water

1 1/2 cups (6 3/8 ounces, 180 grams) buckwheat flour

3/4 cup (2 5/8 ounces, 75 grams) oats, finely ground (in other words: homemade oat flour)

3/4 cup (2 1/4 ounces, 65 grams) chickpea flour

3 tablespoons olive oil

A few sprigs of fresh thyme (or dried rosemary)

Topping:

Tomatoes

Shallots

Thyme

Olive oil

Flaky sea salt

Buckwheat Focaccia with Summer Tomatoes on Foodie Underground

Preparation

In a small bowl, dissolve yeast and salt in 2 tablespoons of warm water

In a large bowl, mix together flours and thyme. Add in yeast blend and the rest of water. Work together to a dough using a wooden spoon. The dough will be a bit sticky, but form it into a ball  as well as you can in the bowl.

Cover and let rise for an hour.

You can bake this in a circular baking pan or on a baking sheet. I have a great 9-inch silicone baking form which I love, and makes this process very easy. If you’re not using a silicone baking form, or a silicone baking mat on a baking sheet, grease your pan with olive oil and sprinkle in some buckwheat flour to cover it, or go the super easy route and opt for parchment paper instead.

Place the dough into the form and sprinkle buckwheat flour on top. Press down into the form until it reaches the edges. If baking on a baking sheet, simply form the dough into a circle, approximately 9 inches in diameter.

Slice the tomatoes and shallots and scatter on top. Push them slightly down into the dough. Sprinkle with thyme, salt and a dash of olive oil.

Cover and let rise for 30 minutes.

Bake at 400°F (200°C) for 30-45 minutes, until the edges are deep golden brown.

Remove from oven and let cool before serving.

Buckwheat Focaccia with Summer Tomatoes on Foodie Underground

Enjoy!

Comments 2

  1. Petra

    Thanks for this recipe 🙂 I am always looking for glutenfree bready things. I made little buns instead of a foccacia out of it, (without topping) they are super crispy and yummy!

    • Anna Brones

      Fun! I actually made these as mini-focaccia as well, in large silicone muffin liners. Glad to hear you’re experimenting with it 🙂

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