These bites are delicious hot straight from the oven, cut in half, slathered with butter or dipped in chilli sauce. Or you can just eat them cold or dipped in soup.
(Makes 8)
250g Gluten Free Self Raising Flour Blend
8 cherry tomatoes, deseeded & chopped
1 tbsp dried basil
2 tbsp rosemary, chopped
Pinch of salt, plus extra for sprinkling
Freshly ground black pepper
1 egg, beaten
2 tbsp extra virgin olive oil
100ml water
Preheat the oven at 190c.
Mix together the flour, basil, rosemary, seasoning & tomatoes. Make a well in the middle of the mixture and add the egg.
With a fork, start mixing until and gradually add the water and oil until the mixture binds. Do stop adding liquid if you think it is becoming too wet.
On a floured surface, turn out the dough and split into eight and roll into balls. Prick a few holes in each ball with a fork and sprinkle each one with extra salt.
Line a muffin or bun tin with paper muffin cases (easy way to prevent them sticking) and place the focaccia bites in them.
Bake in the oven for approximately 30 minutes until cooked through and golden. Remove the cases and serve hot or allow to cool on a wire rack.
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