Lucy's Gluten Free Rosemary Focaccia

Light, airy, and full of Lucy's signature taste and texture, this gluten-free favourite is made for summer. Perfect for BBQs, beautiful alongside fresh salads, or simply torn and dipped with a glass of wine, it’s one of those recipes you’ll make on repeat. Top it with whatever you fancy — rosemary, tomatoes, olives — and enjoy a simple, delicious bake that fits effortlessly into any sunny gathering.

Psyllium Gel:

20g whole psyllium husk
420g lukewarm water

Mix together and let sit for 5 minutes to form a gel-like consistency.

Yeast Mixture:

10g instant dry yeast (1 packet)
120g lukewarm water
20g caster sugar

Mix together and let sit for 10 minutes. Do not touch – allow the yeast to fully activate and become bubbly.

Dry & Wet Ingredients

410g Lucy’s Gluten Free Flour Mix (1 bag)
8g salt
10g olive oil + extra for drizzling
10g apple cider vinegar
Toppings
4 sprigs rosemary
Flaky salt

Optional: Olives or baby tomatoes.

Red onion (sliced and lightly caramelised) is lovely sprinkled on after baking.

Method:

In a large mixing bowl, combine the flour and salt. Make a well in the centre.

Pour in the psyllium gel, yeast mixture, olive oil, and apple cider vinegar.

Mix well for at least 5 minutes, until the dough is smooth and fully incorporated. Scrape down the sides to ensure no dry patches remain.

The final dough should be smooth, supple, and fairly soft. It will be sticky to the touch – do not add extra flour. A high hydration dough is essential.

Line a quarter-size baking tray/dish with baking paper. Add plenty of olive oil on top of the paper to help create a crisp focaccia bottom.

Pour in the dough and spread into an even layer (oiled hands help). Cover with cling film to prevent drying out.

Place in a warm area and let rise for 1 hour 40 minutes to 2 hours, until doubled in size.

Preheat the oven to 220°C while the dough rises — ideally for at least 45 minutes to create a consistent baking environment.

Once risen, drizzle generously with olive oil.

Dimple all over with your fingers, pressing down through the dough.

Sprinkle over the rosemary, flaky salt, and optional toppings.

Bake for 40–45 minutes, until deep golden brown on top.

Once baked, immediately transfer the focaccia to a cooling rack and remove the baking paper.

Allow to cool to at least room temperature so the crumb and crust can fully set.

Enjoy on the day of baking for the best texture. Store in an airtight container for up to three days.

Reheat at 200°C for 10 minutes to refresh the crust and re-soften the interior.