Focaccia Bread - 1 large bread


  • 100g gluten free plain flour
  • 50g cornflour
  • 50g ground almonds
  • 1tsp xanthan gum
  • ½ tsp salt
  • 1tsp caster sugar
  • 2 tsp (1 sachet) dried yeast
  • 15ml olive oil
  • ½ egg
  • 180ml lukewarm water – just warm, if it is too hot it will kill the yeast

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Grease a large baking tray.

Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, salt, caster sugar and yeast in a large bowl.

Measure the olive oil, egg and water together.

Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon. Spread the dough over the baking sheet with the back of a spoon about 2 cm thick.

Wet your fingers and push into the dough leaving holes all over.

Prepare topping of choice and sprinkle over the bread with olive oil and salt.

Leave in a warm place to prove for 30 minutes.

Preheat the oven to 200°c / 400°f / gas mark 6.

Bake for 13 – 15 minutes until golden brown.

Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.

Gem's hints and tips

If you find it difficult to spread the dough, keep dipping the spoon in water.

Serve with a bowl of olive oil and balsamic vinegar for dipping the bread.

Topping Suggestions

Mixed olives
Crushed garlic
Roughly chopped herbs
Sundried tomatoes
Sliced onion

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