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Gluten Free Focaccia With Rosemary

Gluten Free Focaccia With Rosemary

An easy and tasty gluten-free focaccia recipe served with rosemary: the perfect idea if you're preparing a gluten free brunch or a snack.

08 July, 2015
Average: 3 (2 votes)

Type of dish


Dietary Consideration

serves for


total time

3 HR 35 MIN


All purpose flour
500 g, gluten-free focaccia mixture
400 ml, cold
5 g, beer
Extra virgin olive oil
50 ml
10 g, up to 10 g, course or in flakes
1 sprig
Extra virgin olive oil
100 ml
50 ml, cold


To make the gluten-free focaccia first dissolve the yeast in a small amount of lukewarm water.

Put the flour and dissolved yeast into the mixer together and mix at a fairly high speed for 5 minutes.

Add salt and oil and knead the dough for a further 10 minutes.

Cover the gluten-free focaccia dough with a cloth and leave it to rise for 2 hours.

Dust a worktop with a little flour and knead the dough again, manually, with your hands well greased with extra virgin olive oil.

Spread out the dough in a baking tray previously lined with greaseproof paper, cover with another sheet of greaseproof paper and leave it to rise for 1 hour.

Brush the surface of the focaccia abundantly with the oil and water emulsion, and sprinkle with Rosemary and salt flakes.

Bake in an oven at 230°C for 10 minutes, then lower the temperature to 200°C and bake for a further 10 minutes.

Your gluten-free focaccia is ready to serve.

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