Gluten, Dairy and Egg Free Focaccia Recipe

Gluten, Dairy and Egg Free Focaccia Recipe

Looking to the range of expand on the types of bread I make and make an accompaniment for the griddled veg and Kofta I made for dinner last night, I came up with this recipe for an Olive and Rosemary Focaccia which was gluten, dairy and egg free. It didn’t rise as well as I hoped but tasted amazing. Went to take some better photographs this morning as it decided to get windy and cloudy last night; so no exterior shots, only to find that the Bread elves in the shape of Peter seem to have devoured it. So will post more photo’s when I make it again soon.


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  • Dairy free spread for greasing
  • 450g/1lb Gluten Free White Bread Flour
  • 2 tsp Dried Yeast
  • 2 tsp Caster Sugar
  • 350/12 fl oz tepid Coconut or Almond Milk
  • 2 tsp Egg Replacement mixed with 2 tbsp Water
  • 10 Pitted Green Olives halved lengthwise
  • 2 tbsp Fresh Rosemary leaves
  • 1 tsp Coarse Sea Salt
  • 1 tbsp Olive oil


  1. Mix the yeast and sugar into the Coconut or Almond Milk and set aside in a warm place for 5 -10 minutes until it is slightly frothy
  2. Grease a 25 x 35-cm/10 x 14 in baking tray and line with baking paper.
  3. Sift the flour into a large bowl
  4. Mix the egg replacement with the milk mixture and add to the flour
  5. Make sure all the flour is incorporated into the mixture
  6. Transfer the dough to the baking tin, cover with a damp tea towel and leave in a warm place to rise for 45 minutes
  7. Preheat the Oven to 180C/350F/Gas Mark 4
  8. Press the Olives lightly into the dough along with Rosemary leaves
  9. Brush with the Olive oil and sprinkle with the Salt
  10. Bake in the preheated Oven for 30-35 minutes until golden and crusty
  11. Turn out and cool on a wire rack before cutting into squares

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