Celiac runs in families; and sometimes that can actually be a beautiful thing. For me, one of the biggest blessings is coming home to a kitchen where I know everything is safe, gluten-free and made with care.

I feel so lucky to have a mum who cooks and bakes the most delicious food. Everything she makes is from scratch, made with love and best of all, completely gluten-free.

The last time I came home, she made the most amazing focaccia. And I want to share the recipe with you here.

Ingredients

  • 500 g Gluten-free flour
  • 5 dl lukewarm water (38–40°C / 100–104°F)
  • 1 tbsp psyllium husk
  • 6 tbsp extra virgin olive oil
  • 1 tsp Maldon salt
  • 1 tsp sugar
  • 1 packet fresh yeast
  • 8 roughly chopped sun-dried tomatoes
  • 4 tbsp roughly chopped fresh rosemary
  • 1 clove garlic, finely chopped

Method

  1. Put the water, sugar, yeast and psyllium husk in a mixing bowl. Whisk well together, cover and let it sit for 6 minutes.
  2. Add the flour mix, salt and oil and knead in a stand mixer for 5–6 minutes.
  3. Add the sun-dried tomatoes, garlic and rosemary and let the mixer run gently for another couple of minutes.
  4. The dough should be very loose and sticky.
  5. Cover the bowl with plastic wrap and let the dough rise for about 30 minutes in a warm place.
  6. The dough should double in size and that is how it should be.

Set the oven to 225°C (437°F), no fan.

Line a baking tray with parchment paper and drizzle olive oil over it. Pour the dough onto the parchment paper and use a spatula to spread it out. Press small dimples into the dough with wet fingers.

Then drizzle generously with olive oil and season with pepper, Maldon salt and rosemary. You can also top your focaccia with, for example, fresh garlic, cherry tomatoes, good salami, feta cheese and so on.

Let the dough rise again for 10 short minutes, just to settle. Bake the focaccia in the middle of the oven for about 25 minutes. Keep an eye on it toward the end. I take my focaccia out exactly when it starts to turn golden brown like in the pictures. That gives you a crisp crust and a fully baked, airy focaccia.

Let it rest for about half an hour before cutting it into suitably sized pieces. Sprinkle Maldon salt and olive oil over it before serving. A little freshly ground pepper on top is also delicious.

I hope you will love it!