Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Gluten-free classic focaccia served
Fresh gluten-free classic focaccia with scrumptious bites

Classic gluten-free focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The biggest challenge of gluten-free baking is the lack of gluten, which would provide the dough's structure. In this focaccia, the interplay of gluten-free flour mix and higher water content ensures the result is not a dense brick, but an airy, enjoyable flatbread. Rosemary and quality olive oil ensure the taste experience remains authentically Italian, without compromise.
🕒 Prep Time 1 hr 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Mixing bowl - for the dough
  • Baking paper - essential against sticking
  • Baking tray - for baking
  • Brush - for oiling

Instructions

1 ✓

Measure the water (make sure it's lukewarm), stir in the sugar and crumble in the yeast. Let run for 10 minutes.

Tip: If it doesn't activate, don't continue, as GF dough without yeast will be inedibly hard.
2 ✓

Combine the flour mix with the salt. Pour in the yeast water and the 50 ml oil. Knead thoroughly (preferably by machine) until you get a smooth mass.

Tip: This dough will be much runnier than wheat dough, more like dumpling batter. This is correct!
3 ✓

Line a baking tray with baking paper and brush the paper with oil too. Tip the mass onto it.

Tip: Oiled paper ensures a crispy bottom.
4 ✓

With oiled hands (this is important!), push the dough out to the shape of the tray. Leave to prove in a warm place for 40-50 minutes.

Tip: Do not leave in a draught, as the top will form a skin and crack.
5 ✓

Once proved, press dimples into it with your fingers. Brush with the remaining oil, sprinkle with rosemary and coarse salt.

Tip: The oil helps retain moisture during baking.
6 ✓

Bake in a preheated oven at 200°C / 180°C Fan for 25 minutes until it gets a nice colour.

Tip: GF flours brown harder, be patient.

Recipe FAQ

Why is the dough so sticky?
Gluten-free doughs need more water to stay soft. Don't try to add flour, rather work with oiled hands.
It dried out by the next day. What to do?
GF baked goods stale faster. Microwave slightly or toast it, and it will be soft again.

Ingredients

  • 500 g Gluten-free bread flour mix (e.g. Schär Mix B)
  • 25 g Fresh yeast
  • 400 ml Lukewarm water
  • 1 tsp Sugar
  • 50 ml Olive oil (for the dough)
  • 10 g Salt
  • 2 sprigs Fresh rosemary
  • 20 ml Olive oil (for brushing)