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!

Gluten-free Focaccia


Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 317 kcal
Author James Wythe


  • 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


  1. Preheat the oven to 200ºC/Gas Mark 6.

  2. 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.

  3. Line a baking tray (I use a square 23x23cm (9x9in)) with baking paper and press the dough mixture into the tray.

  4. Simply top with the toppings of your choice, then bake in the oven for 25 minutes.

Nutrition Facts
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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