Garlic and Herb Focaccia

A tasty gluten-free garlic and herb focaccia that means you can enjoy Italian bread again.

Based on my gluten-free bread dough, an easy and versatile focaccia recipe. Try this garlic and herb loaf served warm with garlic butter.

Gluten-Free Garlic and Herb Focaccia

Garlic and herb focaccia



  • 85g rice flour
  • 75g potato flour
  • 50g tapioca flour
  • 20g ground flaxseed
  • 1¼ tsp xantham gum
  • ½ sachet/3.5g easy bake/dried fast action yeast
  • ½ tsp salt
  • ½ tsp sugar
  • 150ml warm milk
  • 2 tbsp sunflower oil
  • 1 tsp cider vinegar
  • 1 egg, beaten

To add later:

  • 4 tsp finely chopped garlic (I used pre-chopped frozen garlic)
  • 2 tsp dried or 4 tsp fresh herbs, finely chopped
  • coarsely ground sea salt
  • olive oil to serve


The easiest way to make the dough is to use a food processor/stand mixer.

This will make one focaccia around 25cm long and 20cm wide.

  • Use the dough hook or equivalent.
  • Combine all the dry ingredients in the food processor and mix.
  • In a jug, using a fork mix together the wet ingredients.
  • Pour into the food processor.
  • Mix well.
  • Scrape any dough from the edges of the bowl and mix for around 4 minutes.
  • Put the dough into a bowl.
  • Cover the top of the tin with oiled clingfilm.
  • Leave overnight in a refrigerator (if you want to make the bread the next day) or an hour in a warm place.
  • Lightly grease a baking sheet with olive oil.
  • Add the garlic, herbs and seasoning to the dough and carefully mix.
  • Using a spoon spread the dough out on the baking sheet until around 2cm thick.
  • Cover with oiled clingfilm and put in a warm place for an hour.
  • Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  • After an hour remove the clingfilm. Make little divets in the dough using a wooden spoon handle (dipped in hot water if it sticks).
  • Sprinkle with a little coarsely ground sea salt.
  • Cook in the oven for 15 minutes, then reduce the temperature to 180°C/160°C fan/325°F/gas mark 3 and cook for a further 10 minutes.
  • Remove from the oven, turn the focaccia over and tap the base. If it sounds hollow the loaf in done. If it is a little spongy cook the focaccia upside down for a further 5 minutes.
  • Allow to cool slightly before serving with drizzles of olive oil.

You can make a garlic and herb butter to go with this. Simply mix your desired quantity of butter, with garlic and herbs. Then put in clingfilm and roll into a cylinder. Chill until required and cut off circles of garlic butter and allow to melt over your warm focaccia.