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Gluten-Free Focaccia

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

Ingredients

The Dough

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

Toppings:

  • olive oil
  • Rosemary
  • tomatoes
  • Salt Flakes

Instructions

  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.

Notes

  • 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.