Gluten free Italian focaccia with tomatoes and oregano!

Today Valentina, our beloved and talented Italian chef at Baci di Dama, surprised us with an incredible yummy recipe: gluten free and vegan Italian focaccia with cherry tomatoes!

It’s one of my favourite foods in the world and I was delighted to taste it.

Besides it is easy to make, it requires some patience to let the dough rise properly but then…it’s yummy and fun all the way!

Hope you’ll enjoy it as much as we did.

gluten free focaccia recipe


Mix all the dry ingredients with your hands in a big bowl.

Add the sugar, the water little by little, and keep mixing with the help of a spatula.

Mix until you get a smooth dough (almost liquid).

Add the extra virgin olive oil and mix again until all the ingredients are completely absorbed in the dough.

Grease the baking tray with some olive oil, pour the dough all over it and let it rise for 5 hours if the room is warm or for 8 hours if it is not.

If you don’t have much time for this part of the recipe – that it is very important however – you can add 2 instead of one coffee spoon of yeast and let it rise for 2 hours in a warm room.

Once the dough has risen – you will notice many little bubbles all over the surface – add the cherry tomatoes cut in two halves, the oregano, the olive oil, the salt and the sesame seeds.

Bake it in a pre-heated over to 200°C for 10 minutes and then to 180°C for more 10-15 minutes.

The focaccia will be ready when it has become all golden brown.

If you have any question, please don’t hesitate to ask and most of all… have fun with it!

so yummy this gluten free focaccia recipe


1 baking tray 27 cm diameter
For the focaccia:
160 gr half whole grain rice flour
115 gr potato starch
2 table spoons of extra virgin olive oil
1 coffee spoon of yeast
1 coffee spoon of cane sugar or honey
240 ml water
To garnish:
7 – 8 cherry tomatoes
Natural sesame seeds
1 coffee spoon of coarse salt
2 table spoons of extra virgin olive oil
Recipe by Valetina, Trigoduro blog

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