Focaccia (gluten free)

11:30 am on 7 July 2014



  • 3 cups rice flour
  • 1 cup tapioca flour
  • 1 tablespoon guar gum
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons gluten-free bread-making yeast


  • 460 ml tepid water
  • 3 eggs (2 will do if you’re short of eggs)
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon white vinegar

Topping: selection of:

  • Olives
  • Rock salt
  • Tomato, sliced
  • Salami or bacon
  • Seeds
  • Dried herbs


In a large mixing bowl, sift the dry ingredients together.

Stir the wet ingredients into the dry mixture to form a smooth, elastic dough. Place in a warm spot to rise until nearly doubled in volume, 1 hour or so.

Beat dough down and let it rise again. Meanwhile, heat the oven to 250˚C.

Spread the dough onto a suitable flat baking tray approximately 22x35cm.

Arrange the olive, salt, slices of tomato, bits of salami or bacon, seeds, herbs, or whatever you like on the surface and bake in the middle of the oven for 10-15 minutes.

You can use a bread maker for the mixing and rising stages if you prefer.


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