Gluten Free Focaccia With Black Olives And Rosemary

The base of this recipe is super simple and requires only 10 ingredients to make. I decided to top mine with a sprinkling of black olives and chopped rosemary, but you can get creative here with what you like. As far as gluten free bread baking goes – this recipe is super easy! Once you’ve mastered this rise it’s all smooth sailing for the rest of the bake.

The end result leaves you with a flatbread that’s:

Crunchy on top
Perfectly chewy
Easy to make
& Mouthwateringly delicious!

Gluten Free Vegan Focaccia Flatbread

Prep Time
1 hrs
Cook Time
30 mins
Total Time
1 hrs 30 mins

Gluten Free Focaccia Flatbread topped with sliced black olives and fresh rosemary. Made Vegan with aquafaba instead of eggs

Course: Appetizer
Cuisine: Italian
Servings: 8 servings
Calories: 174 kcal
Author: Sarah


  • 1 teaspoon | 5g of fast-action dried yeast
  • 1 teaspoon caster sugar
  • 34 cups | 180 ml of dairy free milk warm to the touch
  • 1 34 cup | 240g of gluten-free flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 3 tablespoons | 45 ml of extra virgin olive oil plus extra for greasing
  • 3 tablespoons | 30 ml aquafaba briny water n cans of chickpeas
  • 14 teaspoon baking soda
  • 2 teaspoon white wine vinegar
    • Toppings

      • 14 cup sliced black olives
      • 1 tablespoon | 15 grams of olive oil
      • couple springs of fresh rosemary
      • course sea salt
      • ground black pepper
        • Instructions

          Grease a 9-10 inch square or round baking tin with oil

          Mix the yeast, sugar and milk together in a bowl and set aside to foam up for at least 5 minutes while you prepare the rest of your ingredients

          Sift together the flour, xanthan gum, and salt. Add the oil and aquafaba and beat on high with an electric or stand mixer until fully mixed. Scrape in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.

          In a separate mug, mix the baking soda & white vinegar together to fizz up then fold into the mixture. Smooth the dough out into your prepared tin with oiled hands

          Cover with a sheet of cling film and pop in store somewhere warm for 45 minutes to an hour to prove, in which time it should rise and puff up. I like to keep mine in the microwave or previously warm oven for this part.

          Preheat the oven to 375°F 190°C

          Once the bread has doubled in size, take off the cling film and poke holes with your fingers into the dough to make indentations.

          Sprinkle the black olives over the top and drizzle over some extra virgin olive oil and picked rosemary leaves, and a little extra sea salt and pepper

          Bake in the oven for 30 minutes or until golden and nicely puffed up.

          This is best eaten when fresh.

          Recipe Notes

          Prep time includes 45 minutes for rising. Keeps for 1-2 days, but is best eaten fresh. Warm this up in the oven or microwave before serving if not fresh. Recipe adapted from: Great British Chefs

          Calories: 174 Fat: 8g Saturated fat: 1g Carbohydrates: 23g Sugar: 0g Fiber: 3g Protein: 2g