Photo of Gluten-free herby focaccia by WW

Gluten-free herby focaccia

Points® value
Total Time
50 min
20 min
30 min
This Italian-style bread is sprinkled with sea salt, drizzled with olive oil and topped with fresh herbs.


Semi Skimmed Milk

200 ml

Egg, whole, raw

2 medium, raw

Olive Oil

4½ tablespoon(s)


1 tablespoon(s)

Strong White Flour (bread flour)


Dried baking yeast

1 sachet(s)

Myprotein Xanthan Gum

1½ serving(s)

Vinegar, All Types

2 teaspoon(s), cider

Bicarbonate of Soda

¼ teaspoon(s), level

Rosemary, Fresh

3 sprig(s)

Thyme, Fresh

3 sprig(s)


15 g, sea salt


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Gently heat the milk in a small pan over a low heat, until it’s warm to the touch, but not hot. Put the eggs, 2 tablespoons of the oil and the honey into a bowl, and whisk in the warmed milk.
  2. In a large mixing bowl, combine the flour, yeast and xanthan gum, and make a well in the centre. Pour the milk mixture into the well and stir everything together to form a sticky dough.
  3. In a small jug, combine the vinegar with the bicarbonate of soda and immediately add it to the dough, mixing thoroughly. Grease a baking sheet with ½ tablespoon of the oil and, using wet fingers, stretch and smooth the dough onto the baking sheet right up into the corners. Cover with lightly oiled clingfilm and leave in a warm place for 1½ hours, or until doubled in size.
  4. Once risen, use the end of a wooden spoon, dipped in gluten-free flour, to make random holes in the dough. Poke small sprigs of the herbs in each hole, drizzle the entire loaf with the remaining 2 tablespoons of olive oil and sprinkle over the sea salt. Bake for 25-30 minutes or until golden and cooked through. Serve warm.


You can find xanthan gum in most supermarkets. It helps give this gluten-free bread a spongy, chewy texture.