basil focaccia

serves / makes 1 Loaf
40 prep time
40 mins cooking time


  • 370g gluten and dairy free bread flour
  • 1 teaspoon salt
  • 1 tablespoon dried active yeast
  • 4 tablespoon olive oil
  • 400ml warm water
  • 2 cloves garlic, crushed
  • 2 teaspoons basil
  • sprinkle of seas salt


  1. Mix together the bread flour, salt and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and basil
  2. Beat together with an electric mixer for 5 minutes to aerate the dough or knead by hand
  3. Cover the bowl with cling film and leave to rise for 30 minutes in a warm draft free place
  4. Transfer to a well greased 10”/20cm cake tin and smooth the top
  5. Drizzle over the remaining tablespoon of olive oil and sprinkle on a little extra basil and sea salt
  6. Bake for 40 minutes at 200 oC
  7. Remove from the tin and allow to cool on a wire rack before serving

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