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Gluten-free focaccia – the recipe from Cuoche ma buon


Gluten-free focaccia is a tasty recipe for everyone, simple and fragrant. Made with a mix of organic buckwheat flour, water, yeast, salt and oil, all genuine ingredients that make it perfect for celiacs and intolerants. A white focaccia that is crunchy on the outside and soft on the inside, light as a cloud that will amaze you with its consistency. Suitable for school snacks or office lunches, with a tasty filling and it remains perfect throughout the day. It is prepared by hand by mixing everything in a bowl without any difficulty. Anyone who knows this type of flour knows that gluten free dough does not string together, but appears loose because it lacks the gluten mesh. Follow our recipe made with a mix of gluten-free organic pizza flour from the “Luca Tomasello” company. Without difficulty you will obtain a honeycomb focaccia like the one bought at the bakery. So, what are you waiting for to prepare gluten-free focaccia?


Scope appetizer, aperitif, leavened products
  • 500 g Gluten-free pizza flour mix with buckwheat Luca Tomasello
  • 460 ml water
  • 5 g fresh yeast
  • 4 g sale
  • extra virgin olive oil to taste
  • 1 bowl

  • 1 wooden spoon

  • 1 baking tray 40×30 cm

  • baking paper

  • Place the flour in the bowl. If you prefer, you can enrich it with flax, sesame, pumpkin or sunflower seeds.

  • Dissolve the yeast in a little water taken from the total quantity, pour it into the bowl and start mixing with the spoon. Add the remaining water and continue mixing until the mixture becomes more homogeneous. During processing, try to crush any grains of flour that may form.

  • When all the water has been incorporated, add the salt, mix well from bottom to top, trying to incorporate air. You should obtain a slightly sticky and soft mixture.

  • Remove the mixture from the sides of the bowl, clean the spoon and cover with cling film. Leave to rise in a draft-free environment for about 2 hours.

  • After the first leavening, prepare the pan by covering it with lightly oiled baking paper. Turn the dough out into the center of the pan.

  • Pour a drizzle of oil onto the surface as well and, with wet hands, delicately roll out the dough from the center to the edges, tapping with your fingertips.

  • Cover again with cling film and let rise for another 3 hours.

  • Once the second leavening has passed, preheat the oven in “PIZZA” or static mode at 250°C.

  • Before baking, make grooves with your fingers on the surface of the focaccia. Cook on the lowest shelf of the oven at 250°C for approximately 20-30 minutes.

You can follow this process and vary the flours according to those you like or have at home to consume, ranging between mixes or natural flours, paying attention to the quantity of liquids you will need to obtain a well-leavened and soft focaccia.
Those who prefer to enrich it on the surface can add a drizzle of extra virgin olive oil, coarse salt and aromatic herbs.
For the following days you can store it in a tightly closed tin box, this way it will stay soft for up to 3 days.
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