Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
  • 500g Mulino Caputo Gluten Free Flour
  • 1 x 7g dried yeast
  • 2 teaspoon sea salt flakes
  • 450mL warm water
  • 3 tablespoons extra virgin olive oil
  • to garnish, extra salt flakes and olive oil
  1. Combine flour, yeast and salt in a bowl and mix on low speed to combine.
  2. Add water and oil and mix to form a wet batter.
  3. Spoon wet batter into a 30 x 23cm baking tray generously brushed with olive oil. Cover in cling wrap and rest in a warm spot for 1 hour.
  4. Remove cling wrap. Drizzle dough with extra oil and sprinkle over sea salt flakes.
  5. Bake focaccia in a 220C fan forced oven for 30 - 35 minutes until golden. Cool slightly before slicing.
Recipe by Helen Tzouganatos at