No kneading! No mess!

This recipe is so easy! You just need to allow for time. I like to prepare the dough in the morning, let it rest & rise during the day and bake it just before dinner.

Focaccia derived its name from the Latin words “panis focacius”. Panis means bread. Focacius means central fireplace. This fireplace was traditionally located in the centre of Roman homes where the focaccia was cooked in the hot ashes.

Pre-gluten-free days, I have great memories of walking around many Italian cities smelling focaccia bread wafting out of the Panettiere bakeries. Sold pre-sliced in satisfying portions, it was tempting to buy one of each with different toppings, but olive & rosemary topping always won me over.

Easy Gluten-Free Focaccia Bread
  • 2 teaspoons dried yeast
  • 2 teaspoons runny honey
  • 2 tablespoons warm water
  • 425g store-bought or homemade gluten-free bread flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon xanthan gum
  • ½ teaspoon bicarbonate of soda
  • 4 tablespoons store-bought buttermilk or mix 4 tablespoons of milk with one teaspoon of lemon (allow to rest for 5 minutes before using)
  • 2 eggs, lightly beaten
  • 350ml warm milk
  • 15 pitted black olives
  • 4-5 sprigs of fresh rosemary
  • 1 garlic, cut into slivers
  • Olive oil, for brushing tin and top of focaccia
  • 1 teaspoon coarse sea salt
1. Mix the yeast, honey & warm water in a small bowl.

2. Leave in a warm area for 10 minutes until frothy.

3. Whisk the bread flour, baking powder, salt, xanthan gum & bicarbonate of soda in a medium bowl.

4. Make a well in the centre of the flour mixture using a wooden spoon.

5. Add the yeast mixture, buttermilk, eggs & warm milk to the centre of the flour mixture.
6. Using a wooden spoon, slowly blend the liquid mixture into the flour until a soft, sticky dough has formed.
7. Brush a square 23 cm tin liberally with olive oil.
8. Add the focaccia mixture to the tin and with floured hands, press the dough towards the sides and corners of the tin.
9. Cover with a damp tea towel.

10. Allow to rise for at least one hour.

11. Soak the olives, rosemary and garlic slivers in water for 30 minutes.

12. Pre-heat the oven to 190°C/ 375°F.

13. Remove the tea towel, make soft indentations into the top of the focaccia dough with your fingers.
14. Brush the top with olive oil.
15. Sprinkle with coarse seal salt.
16. Add the black olives, rosemary and garlic slivers evenly on top, pushing them into the dough. I recommend pushing the garlic slivers completely into the dough, so they don’t burn while baking. The olives & rosemary will not burn after soaking them in water.
17. Bake for 25-30 minutes.

18. Serve immediately or allow to cool and wrap in foil to heat up later. Freezes well if you have leftovers.

This focaccia recipe is perfect as fresh or toasted focaccia sandwiches. Take a look at my suggested fillings in this recipe Gluten-Free Focaccia Sandwiches.