Chebe Focaccia with Black Olives, Shallots and Rosemary

Chebe Focaccia with Black Olives, Shallots and Rosemary

Here’s a basic back-of-the-box preparation of the Focaccia Mix, adding black olives, shallots, and a little balsamic glaze. We appreciate the photos provided by American Gluten Free.


Photos by American Gluten Free

Focaccia with Black Olives, Shallots and Rosemary
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Course: Main Course
  • 1 package (7.5 oz) Chebe Focaccia Mix
  • 4 Tbsp olive oil – use divided
  • 2 large eggs
  • 4 Tbsp milk, milk substitute or water
  • 1 Tbsp rosemary finely minced if fresh
  • 1 cup black olives halved
  • 1 shallot sliced
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • Balsamic Glaze
  1. Preheat oven to 375F. Line a flat baking sheet with parchment paper or a silicon baking mat.

  2. In a mixing bowl, combine the focaccia mix with 2 tablespoons olive oil, and the eggs. Stir to combine.
  3. Add the milk/water and mix, the mixture will appear crumbly. Dump the mixture onto a work surface and knead with your hands until the dough is smooth.

  4. Place the dough on the prepared baking sheet and roll into an oval or rectangle about 12 by 8 inches.
  5. Brush the dough with 1 tablespoon of olive oil. Top the dough with the rosemary, black olives and shallots.
  6. Drizzle with the remaining tablespoon of oil and sprinkle on the salt and pepper.
  7. Bake for 30 – 35 minutes or until the dough is browned.
  8. Cool for about 5 minutes and serve. Drizzle with Balsamic glaze for a sweeter version!


“Chebe mixes are AWESOME! Yes, there IS bread for people eating GF, and it’s delicious! The mixes are very versatile. Have them delivered effortlessly with Amazon.” – Philana Danceforth

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