For the Focaccia:

170g Amisa Gluten Free Buckwheat Flour

170g Amisa Gluten Free Brown Rice Flour

170g Amisa Gluten Free Chickpea Flour

500ml warm water

2 tbsp dried yeast

1 tsp sugar

2 tsp salt

4 tbsp olive oil

1 tsp baking powder


For the topping:

3 spring onions

1 red onion

Sea salt flakes

Handful of black olives, pitted

  1. Combine the flour and salt in a large bowl.
  2. Fill a separate bowl with warm water and add in the sugar and dried yeast. Cover with a tea towel and leave until a foam head begins to form.
  3. Pour the yeast mixture into the middle of the dry ingredients and mix until a thick dough forms.
  4. Add in 3 tbsp of olive oil and mix well into the dough. Use the remaining olive oil to generously grease the baking tin.
  5. Pour the dough into the baking tin and stretch with oiled hands to fill. Cover the top with clingfilm, leaving some space for air and place in a warm, dry place to prove for 1 hour.
  6. Once an hour has elapsed, the dough should have expanded in size. Preheat the oven to 220C/fan 200C/gas mark 8.
  7. Oil your hands again, and use your fingers to press dimples into the dough.
  8. Add the toppings to the focaccia. We created a flower pattern using spring onions as the stems, and sliced red onion and black olives to form petals.
  9. Top with a sprinkling of sea salt flakes, drizzle with additional olive oil and bake in the oven for 20-25 minutes. The focaccia should be golden on top, and makeĀ  a hollow sound when tapped.
  10. Allow to cool for 10-15 minutes before removing the bread from the tin and slicing up to serve.


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