Wheat free focaccia

For the Italian dough aficionados that are fed up with pizza and are looking for something different and healthy for a change! This Mediterranean, simple and delicious recipe will fascinate you! We tasted the same focaccia somewhere in beautiful Umbria, in a village that seemed to have grown among sunflowers and scarlet vineyards. We decided to try it out using more nutritious ingredients: almond flour, rich in omegas and tapioca flour –which is gluten free- containing calcium, selenium and B vitamins, i.e. ideal ingredients for all of us who have decided to pass the threshold of vegetarian diet!

Tip: Regarding doughs and cakes, if we know when we are going to bake them, it is advisable to keep in our fridge a cup of linseed dough that we have soaked in water. It helps the ingredients to combine and the dough to rise.


¾ tea cup almond flour

¼ tea cup coconut flour

1 tbsp linseed flour previously soaked

½ tsp thyme and oregano

¼ tsp baking soda

¼ tsp salt

2 tbsp oil

1 tsp apple vinegar

½ cup kalamon olives after having removed the pit and finely chopped them

2 tbsp finely chopped sun dried tomatoes

2 tbsp chopped onion

¼ teacup almond milk


Preheat the oven to 200˚C.

Beat the dry ingredients in a bowl. Add the liquid ingredients and stir well with a large spoon, until combined.

Knead the mixture with your hands and form a big ball.

Place the dough ball on a wax paper and level the dough with your hands, giving it a round shape and a height of 3–5 centimeters. (Its shape will not change in the oven.)

Bake the focaccia for about 20minutes. Turn off the oven and leave the focaccia in it for a while until it dries.


Even if you have not a talent for doughs, focaccia will not disappoint you. Just bake it at 180⁰ C maximum, so as not to destroy the almond flour properties.