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Gluten-Free Focaccia

Estimated reading time: 1 minute(s)

A lot of people know about Italian pizza but few people know about its cousin Focaccia, but trust us once you try this spongy Italian baked bread you’ll be telling everyone about it! 

You can eat it by itself as an appetizer with a few drinks; or as a substitute for traditional bread that you pair with other dishes.

It goes perfectly with creamy vegetable soups, salads, and also grilled meats. It can even shine next to your star dish at brunch Eggs Benedict. Which do you think you’ll try first? 

Olive Oil The Essential Ingredient In Focaccia 

Choosing a good Extra Virgin Olive Oil- liquid gold for chefs- is the key to achieving the perfect balance between softness on the inside and crunchiness on the outside. The right oil ensures that the Focaccia is soft, moist, and supple.

The benefits of Olive Oil :

  • Reduces the risk of heart disease.
  • Anti-inflammatory effects.
  • Encourages better digestion.
  • Reduces gastric acidity.
  • Balances cholesterol levels, lower LDL, and higher HDL.
  • Prevents constipation
  • It is a powerful antioxidant that protects cells from oxidative stress. 
  • Improves athletic performance.


Depending on the region of Italy you are in you will see different types of focaccia: cold meats, cheese, anchovies, olives, onions, tomatoes, aromatic herbs… There are even sweet focaccias with fruits, such as blueberries, oranges, or peaches.

Today I’ve decided to bring you a more traditional Italian recipe: Olive Oil, Salt, and Rosemary to which I have added some Cherry Tomatoes to give it a more Mediterranean touch.

Did you know that in some areas of Italy they have Onion Focaccia soaked in cappuccino for breakfast?!

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Gluten-Free Focaccia

Course Tags Appetizer, dinner, lunch
Coisine Tags Italian
Keyword focaccia, Gluten-Free


The Dough

  • 200 gr Tapioca Flour
  • 200 gr Quinoa Flour
  • 10 gr yeast
  • 1 tbsp salt
  • 1/2 cup butter
  • 320 ml  lukewarm water


  • olive oil
  • Rosemary
  • tomatoes
  • Salt Flakes


  1. Mix all the dough ingredients together until it becomes stretchy. Let it rest for 3 to 4 hours. It is very important to respect the time the dough needs to rise! 

  2. Oil a baking tray and place the dough on it.

  3. Add olive oil on top and make holes using your fingertips without piercing through the dough.

  4. Sprinkle the rosemary, salt flakes, and tomatoes on top.

  5. Bake in the oven 30 min.


  • I prefer to eat Focaccia when it’s freshly made, but if you happen to have some leftovers you can still enjoy it the next day by pouring a little olive oil on it and reheating it in the oven. 
  • You can also divide up the servings you’ll want later and freeze them individually. They won’t lose their flavor and you can take them on the go.

Niklas Gustafson
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Niklas Gustafson

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