Method

You will need an oven-proof baking dish approx 20cm x 30 cm

Mix ground flaxseeds with water, stir, and set aside.

In a large bowl, combine all dry ingredients; Buckwheat flour, Sorghum flour, Potato flour, Tapioca flour, and Psyllium husk. Add the sea salt and mix well before then adding the yeast, mix again. Stir in lemon zest, 2tbsps of chopped rosemary (leaving 1tbsp aside) and the dried mixed herbs.

Add 8tbsp of olive oil, maple syrup and apple cider vinegar to 500ml of warm water. Stir well and pour onto dry ingredients, also adding at this stage the flaxseed mixture. Use a spatula and ensure that all of the ingredients are combined well together, it will take a few minutes to combine thoroughly — batter will be very wet.

Coat an ovenproof dish with 2 tbsp olive oil. Ensure full coverage of the dish including the sides, leaving the excess oil at the bottom.

Pour the dough into the dish. Cover with a clean tea towel and leave in a warming drawer or other warm place for 1 hr and 30 minutes.

Whilst the dough is proving. Preheat oven to 200°c/400°F/Gas Mark 6.

After 1hr and 30 minutes the dough should have doubled in size, the liquid will have absorbed and the dough should be more firm.

Brush the dough liberally with more olive oil (approx 1 tbs) and dimple the top with your fingers, then sprinkle with remaining rosemary and flaky/course sea salt.

Bake in the oven, middle shelf for 30 minutes. The focaccia should feel firm to touch and golden brown.

Immediately, loosen the focaccia from the pan sides with a knife, then leave to cool.

When warm, remove focaccia from the pan, turning the pan upside down, using a palate knife to loosen from the base if needed.

Best served warm with. If not eating on the same day. Allow to cool thoroughly, and freeze until required. Allow to defrost and warm before serving.

Soft and fluffy with a slightly crisp, golden-brown crust. Each bite infused with the richness of extra virgin olive oil, a hint of lemon, fragrant rosemary, and a whisper of sea salt. You’d never guess it’s gluten free.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*