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Gluten Free Olive and Rosemary Focaccia

A delicious, easily made, gluten free focaccia.
Course Side Dish
Cuisine Italian, Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 people
Calories 160kcal
Author Alexandra



  • 250 gm Caputo Gluten Free Flour
  • 7 gm Yeast (1 Sachet)
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil extra virgin
  • 125 ml butter milk
  • 125 ml water tepid (make sure it isn't too hot)


  • 2 tablespoon olive oil extra virgin
  • 1 tablespoon fresh rosemary chopped
  • 12 Kalamata Olives pitted and halved
  • sea salt flakes (I use Maldon)
  • chilli flakes optional


  • Place the flour into a medium size bowl with the remaining ingredients. Keep the yeast and the salt separate; the salt may retard the growth of the yeast.
  • Stir vigorously and thoroughly with a wooden spoon to make a smooth batter. The dough must be quite damp. If not, add some extra water.
  • Scrape the batter into a lightly oiled bowl, cover with cling wrap or a damp tea towel and prove approximately 1-2 hours or until the batter has doubled in size.
  • Lightly oil a pizza tray and tip the dough onto the tray.
  • Very gently shape the dough with a spoon which has been dipped in water, or, as I do, with fingertips dipped in water.
    Cover with a damp tea towel and let it rise for a further 30 minutes to 1 hour.
    In the meantime, preheat your oven to 200 Degrees C (400 F).
  • When the dough has risen the second time, use your finger tips or knuckles and press dimples into the dough.
  • Drizzle the dough with 1 tablespoon of olive oil and push olives into the dough. Sprinkle with chopped rosemary and some flaked sea salt.
  • Bake until golden brown and crisp, about 30 minutes.
    Remove from the oven and slide onto a cooling rack.
  • Brush again with the last tablespoon of olive oil. It gives the bread a nice sheen.


The time taken to prove the dough is approximate. The time can vary enormously partly due to air temperature. You just need to see that it has doubled in size before proceeding.  Don’t try to rush the yeast by placing the dough in a warm oven - it may stop the yeast from working.
Always ensure that your yeast is fresh. Old yeast may be much less active and may not rise at all.
I prefer to use Kalamata olives and slice them myself. Frequently, pre-sliced olives are of poor quality.
Use barely warm water. Water which is too hot will destroy the yeast. For a slower rise, you can use room temperature water.
Make the focaccia in your own style. I sometimes use semi-dried tomatoes with olives and chopped rosemary. Goat cheese, caramelised onion and thyme are also delicious.
To make a Turkish-style bread, line a baking tray with baking paper.
Tip the dough onto the baking tray, and, using the back of a damp spoon or dampened fingers, shape the dough into a rectangle approximately 15 cm x 26 cm. Dimple the top, drizzle with olive oil and sprinkle with sesame seeds.


Calories: 160kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 401mg | Potassium: 29mg | Fiber: 3g | Sugar: 1g | Calcium: 39mg | Iron: 1mg