Gluten Free Focaccia with Rosemary and Sea Salt
A soft, dimpled gluten free focaccia with a crisp base and plenty of olive oil. No kneading, just stir and pour.
- Time1 hr 40
- LevelEasy
- Costabout £0.26 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, psyllium husk, yeast, fine salt and sugar in a bowl. Add the water and 2 tbsp oil and beat well for 2 minutes. The dough will be wet and sticky, more like a thick batter.
- 2
Cover and leave somewhere warm for 30 minutes.
30 min - 3
Pour 2 tbsp oil into a 30 cm by 20 cm tin and spread it around. Scrape in the dough and smooth it with wet fingers.
- 4
Cover and leave to rise for 30 minutes until puffy. Heat the oven to 220°C (200°C fan).
30 min - 5
Dimple the dough all over with oiled fingers. Drizzle with the last tbsp oil and scatter with rosemary and sea salt.
- 6
Bake for 25 to 30 minutes until golden and crisp underneath. Cool in the tin for 10 minutes, then lift out and slice. Best eaten the same day.
27 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.