Gluten-free onion and thyme focaccia

Serves 12
35 minutes



  • 7g of fast-action dried yeast
  • 1 tsp caster sugar
  • 200ml of milk, warm, use rice milk for a dairy-free version
  • 250g of gluten-free flour
  • 1 tsp xanthan gum
  • 1 large egg, beaten
  • 3 tbsp of extra virgin olive oil, plus extra for greasing
  • 1 tsp fine salt
  • 1/4 tsp bicarbonate of soda
  • 2 tsp white wine vinegar


  • 2 large onions, finely sliced into half moons
  • 1 tbsp of olive oil
  • 1 bunch of fresh thyme, leaves picked
  • coarse sea salt
  • ground black pepper
  • extra virgin olive oil, for drizzling


Grease a 9-inch square cake tin with oil
Mix the yeast, sugar and a splash of milk together in a bowl and leave to foam up a bit while you get on with measuring out the rest of your ingredients
Sift together the flour and xanthan gum, add the egg, oil, salt and the rest of the milk and whisk the lot together. Scrape in the foaming yeast and whisk together until smooth, sticky and fully combined
In a separate bowl or mug, fizz up the bicarbonate of soda with the vinegar then fold into the mixture. Smooth the dough out into your prepared tin with a palate knife dipped in oil
Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove, in which time it should rise and puff up
In the meantime, you can slice your onions and add to a large pan. Gently sauté them in olive oil until tender and golden, then season with salt and pepper and remove from the heat
Preheat the oven to 190°C/gas mark 5
Once the bread has doubled in size, take off the cling film and plunge your fingers into the dough to make indentations to collect delicious pools of oil
Drizzle over some extra virgin olive oil and scatter over the onions, picked thyme leaves, and a little extra sea salt and pepper
Bake in the oven for 30 minutes or until golden and nicely puffed up. This is best served warm and eaten on the day it’s baked