Gluten-free vegan focaccia (home recipe)

Looking for a tasty alternative to classic Italian focaccia that also happens to be gluten-free? At Desidero Pizzeria Marbella we love sharing Italian recipes beyond our menu, and this one is a favourite. It's soft inside, crisp outside — and, as a bonus, completely vegan, so you can serve it happily alongside an Italian meal, as a starter, or simply as a good snack.

Please note: this is a recipe to make at home and is not currently a dish on the Desidero menu. At the restaurant we bake our focacce in the wood-fired oven; here we share a home version for anyone who enjoys gluten-free and vegan baking.

For the dough we use a gluten-free bread mix (the ready-to-use gluten-free flour that's ideal for breads and doughs). Any good gluten-free bread mix will do.

Ingredients

For the dough:

• 500 g gluten-free bread mix
• 14 g instant yeast
• 1 tbsp agave syrup (or 1 tbsp sugar)
• 2 tsp baking powder
• 1 tsp xanthan gum
• 10 g salt
• 100 ml warm water
• 270 ml sparkling water
• 4 tbsp olive oil + 1 for brushing

For the topping:

• 150 g cherry tomatoes
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 red onion
• Optional: black olives
• 2 tbsp olive oil
• Salt and black pepper

How to make it

1. Activate the yeast. Dissolve the yeast in a cup with the 100 ml warm water and the tablespoon of agave syrup or sugar. Stir well and leave for about 10 minutes.
2. Mix the dry ingredients. In a bowl, combine the gluten-free mix, xanthan gum, salt, baking powder, the activated yeast and the oil, and mix well with a spatula.
3. Knead. Work the dough by hand or with a mixer and dough hook, adding the sparkling water little by little. Shape into a ball and coat with a tablespoon of oil. Cover with a damp cloth or film and leave to rise for an hour at room temperature (or inside the oven with just the light on).
4. Shape it. Line a tray with baking paper and dust with a little gluten-free mix. Place the dough on top and shape it into an oval focaccia with your hands, not too thick. Cover again and rest for about 30 minutes.
5. Prepare the topping. Preheat the oven to 200°C (top and bottom heat). Finely chop the garlic, halve the cherry tomatoes and slice the red onion into rings. Put them in an oven dish, toss with olive oil and the finely chopped rosemary and thyme, season with salt and pepper, and roast for about 20 minutes. Remove.
6. Dimple and top. Press dimples into the dough with your fingers or a small spoon. Scatter over the tomatoes, onion rings, garlic and fresh herbs.
7. Bake. Bake the focaccia for 30-35 minutes, until golden. Slice and enjoy.

The idea behind it

Gluten-free doesn't have to mean flavour-free. The sparkling water lightens the crumb, the olive oil and herbs do the rest, and the roasted tomato and onion topping gives it that Mediterranean edge. Simple, plant-based and coeliac-friendly at home.

Prefer to leave the cooking to us?

At the restaurant, in the centre of Marbella, we offer a gluten-free base on all our pizzas (+€3) — one of the few gluten-free pizza options in town. Open every day 16:00–02:00. Book at desideropizzeria.es.

Frequently asked questions

• Does the vegan focaccia contain cheese? No.
• Which gluten-free flour works best? A ready-to-use gluten-free bread mix.
• Can I make it without xanthan gum? Yes, though the texture changes.
• Does Desidero offer gluten-free options in Marbella? Yes, a gluten-free base is available on all our pizzas (+€3).

You might also like

For more vegan Italian recipes, try our vegan pesto pizza and vegan pumpkin lasagne.

• Italian restaurant in Marbella