Gluten-free Focaccia

Name: Focaccia
Prep time: 5 min
Cook time: 25 min
Yield: 8
Ingredients: 450 g gluten-free self-raising flour; 350 g runny yoghurt ((I use coconut)); 3 tbsp olive oil; a large pinch of salt; a handful of chopped olives; 1/2 a red onion, peeled, finely diced; a rosemary sprig; a drizzle of olive oil; salt

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

Author James Wythe

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

Preheat the oven to 200ºC/Gas Mark 6.
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.
Line a baking tray (I use a square 23x23cm (9x9in)) with baking paper and press the dough mixture into the tray.
Simply top with the toppings of your choice, then bake in the oven for 25 minutes.