And then the tomatoes arrived.
Vibrant hues of crimson, gold, and coral take center stage at the market demanding the spotlight this time of year. With such a tempting array I was spoiled for choice. There were all the usual late summer suspects but it was the little red baby tomatoes that came home with me this time. These beauties enticed me with their diminutive size and brilliant color.
Perfect all on their own, the bright acidity of vine ripe tomatoes is perfectly at home with creamy fresh mozzarella, fruity olive oil and a good pinch of sea salt. And that is just how I planned on eating them, but I made sure to save a few for this gluten free and grain free tomato, olive and thyme focaccia.
Pizza’s slightly fluffier sibling, focaccia is a moist and tender vehicle for a variety of flavors. Here juicy little tomatoes meet up with fresh thyme and take a tumble with salty black olives before being spread atop a cushion of cheese stuffed dough.
A little olive oil and heat boosts the sweetness of the red gems, concentrating their flavor and taming their acidity. The focaccia itself is made with copious amounts of cheese held together with just the slightest amount of coconut flour.
Moist and chewy, it’s a cross between soft bread sticks and a deep dish pizza crust. A veil of herbed tomatoes and olives grace the top along with shreds of fresh mozzarella. As it bakes the toppings are pushed deep into the dough, enveloping the wrinkled edges of the roasted tomatoes.
Paired with a fresh and peppery arugula or mixed greens salad, this focaccia makes a wonderful companion to a crisp glass of rosé .
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