Garlic & Rosemary Focaccia

  • Serves 8
  • Prep in 10 minutes + 1 hour proving time
  • Cook in 30 minutes
The world of gluten free bread is 1 of a great many hurdles, obstacles, stumbling blocks & generally odd unpronounceable bits that are more reminiscent of a science experiment that food.

But not here.

Because being a tad familiar with this game I know how different naturally gluten free flours behave (& don’t as the case may be on occasion!). So yep I’ve got you covered with this fluffy textured delight, & you definitely won’t have to resurrect any dusty chemistry textbooks to understand what I’m talking about.


Key Facts

  • Freezer Friendly
  • High Protein, High Fibre, No Sugar
  • Naturally Gluten Free
  • Prep Ahead - Lasts 5 days


  • 105g buckwheat flour

  • 100g brown rice flour

  • 145g chickpea flour

  • 1 teaspoon xantham gum (find in the free from section of supermarkets or online)

  • 3 1/2 tablespoons extra virgin olive oil (must be cold pressed & really good quality here!)

  • 5g fast action (AKA instant) yeast

  • 1 1/2 teaspoons sea salt flakes plus extra for sprinkling

  • 3 fresh rosemary sprigs

  • 1 medium organic egg, beaten

  • 300ml tepid water

  • 4-6 garlic cloves cut into thin slivers


  1. 01

    Line a brownie tin with parchment paper.

  2. 02

    Add the flours, xantham gum, yeast & salt to a large bowl. Use a ballon whisk to combine & remove any lumps in the flours.

  3. 03

    Make a well in the centre, add the egg, 3 tablespoons of olive oil & the water then mix to a stiff batter.

  4. 04

    Beat the batter with a wooden spoon or silicone spatula for 5 minutes before transferring to your tin & evening out the top with a spatula. Cover with a cloth & leave to prove for an hour.

  5. 05

    Preheat your oven to 220°C.

  6. 06

    Pinch off small clusters of rosemary leaves & pair with a garlic sliver. Poke into your loaf in a regular pattern, drizzle with the remaining oil & sprinkle with salt flakes.

  7. 07

    Bake for 25-30 minutes until golden, leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool before slicing.

  8. 08

    Keep in a sealed container for up to 5 days or freeze for up to 3 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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