Gluten-free Focaccia
Gluten-free Focaccia recipe by James Wythe
Don’t have any yeast? Don’t worry you can still enjoy some gluten-free bread using this recipe for gluten-free Focaccia!
Focaccia
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 317 kcal
Ingredients
- 450 g gluten-free self-raising flour
- 350 g runny yoghurt (I use coconut)
- 3 tbsp olive oil
- a large pinch of salt
Toppings
- a handful of chopped olives
- 1/2 a red onion, peeled, finely diced
- a rosemary sprig
- a drizzle of olive oil
- salt
Instructions
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Preheat the oven to 200ºC/Gas Mark 6.
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In a large mixing bowl, add the flour, yoghurt, olive oil and a large pinch of salt. Combine with your hands until a large ball forms. There is no need to let this prove as there isn’t any gluten inside.
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Line a baking tray (I use a square 23x23cm (9x9in)) with baking paper and press the dough mixture into the tray.
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Simply top with the toppings of your choice, then bake in the oven for 25 minutes.
Nutrition Facts
Focaccia
Amount Per Serving
Calories 317
Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Saturated Fat 12.3g77%
Sugar 5.7g6%
Protein 8.6g17%
* Percent Daily Values are based on a 2000 calorie diet.
As featured in the October 2019 issue of Gluten-Free Heaven magazine
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