Light, airy, and golden, this gluten free focaccia is made easy with Well and Good’s Pizza Flour Blend. Perfectly soft on the inside with a crisp, flavourful crust, it’s ideal for dipping, sandwiches, or enjoying on its own with a drizzle of olive oil and your favourite herbs.

Ingredients

• 420g Well and Good Gluten-Free Pizza Flour
• 1 sachet (7g) dry yeast
• 1¼ cups (380ml) lukewarm water
• ⅓ cup (65ml) olive oil + 3 tbsp for drizzling and greasing
• 2 tsp flaky sea salt
• Optional toppings: rosemary, garlic, olives, cherry tomatoes, onion

Method

1. Preheat oven to 220°C fan-forced.
2. Line a rectangular baking tray (approx. 20 × 30 cm) with baking paper.
3. Generously oil the paper and sides of the pan
4. Add pizza flour, yeast, water, and oil to a stand mixer bowl
5. Mix on medium speed for 3 minutes until smooth and thick.
6. Scrape the dough straight into the prepared pan.
7. Wet or oil fingers and gently spread it out to an even thickness (about 2–3 cm thick).
8. Cover loosely with oiled cling wrap or a clean tea towel.
9. Place somewhere warm and prove for 40 minutes.
10. Drizzle 2 tbsp olive oil over the dough.
11. Use your fingers to press deep dimples all over.
12. Sprinkle with sea salt and add any toppings you like
13. Bake at 220°C for 12 minutes

If you want extra colour, give it another 2–3 minutes.

Freezing:

• Let it cool completely and wrap well
• Freeze 
• Reheat straight from frozen in oven or toaster oven