Phil Vickery's gluten free focaccia recipe

Name: Phil Vickery's gluten free focaccia recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Drop of vegetable oil - for greasing; 2 sachets (7g) easy-blend dried yeast; 500 ml (17.6fl oz) Warm water; 2 tsp Caster sugar; 500 g (17.6oz) Gluten-Free bread mix - see below; 1 tsp Xanthan gum; 2 tsp Baking powder; 1 tsp Vitamin C powder; 2 Egg whites; 10 Garlic cloves, halved; 4 tbsp Olive oil; 1 tbsp Sea salt; 4 Sprigs fresh rosemary; 400 g (14.1oz) Soya flour - Gluten-Free Bread Mix; 200 g (7.1oz) Tapioca flour - Gluten-Free Bread Mix; 400 g (14.1oz) Potato flour - Gluten-Free Bread Mix; 300 g (10.6oz) Cornflour - Gluten-Free Bread Mix

Servings: persons

1 Drop of vegetable oil - for greasing
2 sachets (7g) easy-blend dried yeast
500 ml (17.6fl oz) Warm water
2 tsp Caster sugar
500 g (17.6oz) Gluten-Free bread mix - see below
1 tsp Xanthan gum
2 tsp Baking powder
1 tsp Vitamin C powder
2 Egg whites
10 Garlic cloves, halved
4 tbsp Olive oil
1 tbsp Sea salt
4 Sprigs fresh rosemary
400 g (14.1oz) Soya flour - Gluten-Free Bread Mix
200 g (7.1oz) Tapioca flour - Gluten-Free Bread Mix
400 g (14.1oz) Potato flour - Gluten-Free Bread Mix
300 g (10.6oz) Cornflour - Gluten-Free Bread Mix

1
To make around 1.3kg of Gluten-Free bread mix takes around 5 minutes.
2
Mix all the flours together very thoroughly or put into a food processor and pulse until mixed.
3
You can store in an airtight container until you are ready to use.
4
Oil a 3.5cm deep 30cm non-stick pizza pan.
5
Whisk the yeast, water and sugar together well, then cover and leave in a warm place for 15 minutes to activate.
6
Meanwhile, place the flour, xanthan gum, baking powder and vitamin C powder into a bowl and mix well.
7
When the yeast is frothy, whisk the egg whites until foamy.
8
Pour the yeast mixture over the flour and add the whisked egg white and bring together.
9
Mix well, but do not over-mix.
10
Spoon into the oiled pizza tray, cover lightly with clingfilm and press down lightly with your hands.
11
Remove the clingfilm.
12
Press the halved garlic cloves into the dough and re-cover with a fresh piece of clingfilm.
13
Leave to prove in a warm place for 15-20 minutes, or until just doubled in height.
14
Meanwhile, preheat the oven to 220C/gas mark 7.
15
Once the dough has risen, carefully remove the clingfilm, spoon over the oil and sprinkle over the salt and rosemary.
16
Bake for 15 minutes or until well browned.
17
Remove from the oven and cool on a wire rack.
18
Slice into wedges to serve.

1712

kcal

Calories

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Drop of vegetable oil - for greasing, 2 sachets (7g) easy-blend dried yeast, 500 ml (17.6fl oz) Warm water, 2 tsp Caster sugar, and more.

Yes, Phil Vickery's gluten free focaccia recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!