This is a fabulous Italian style gluten free bread and so easy to make. If you have a bread maker you can of course prepare the dough in the bread maker and allow it to prove. You can then tip it into the baking tin and bake as normal. Vary the flavours – we often add in olives instead of tomatoes or just top with a little fresh rosemary instead. You can either make up your own gluten free bread mix – see our blog here or use a strong bread gluten free flour mix. Great for freezing too. I often make a couple of these then cut them into squares to freeze. Perfect for dipping into soups or stews.
Difficulty –Â Medium
Time 15 minutes preparation plus 1 hour 15 minutes proving time and 40 minutes cooking time
Makes 1 loaf / 20cm / 8 servings
A delicious gluten free bread recipe – the addition of eggs is not traditionally used in focaccia but it helps improve texture and adds plenty of protein too.
Xanthum gum is often derived from corn so it may not be suitable for everyone but is a great way to help improve the texture in gluten free breads. Alternatives include guar gum, psyllium husks, gelatine powder, flaxseed and chia seeds.
14g / 2 sachets of quick acting dried yeast
1tbsp honey or coconut syrup
150ml warm water
1tsp baking powder
1tsp vitamin C powder, optional
225g gluten free bread flour mix – tips to make your ownÂ
1 tsp garlic salt
1tsp mixed dried herbs
1 tsp xanthan gum or guar gum
2 eggs
1 tsp cider vinegar
3 tbsp olive oil
Handful of halved cherry tomatoes or black pitted olives for topping
Fresh rosemary and sea salt for topping
