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Fig & Sage Gluten Free Vegan Focaccia

Yields12 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Golden, crispy & fluffy vegan gluten-free focaccia with fig jewels and sage flavor. A very easy no-knead recipe.

 10 g instant yeast (or double quantity for fresh yeast)
 1 tbsp granulated sugar
 2 tbsp lukewarm water (~38°C/100°F)
 300 g gluten-free flour mix for bread
 2 tbsp olive oil
 ¼ tsp salt
 300 ml soda water / club soda
For the pan
 1 tbsp polenta
 2 tbsp olive oil
For decoration
 4 figs cut in quarters
 1 onion cut in julienne sticks
 2 tbsp sage or half the amount for dried
 1 tbsp fresh oregano or half the quantity for dried
 2 tbsp olive oil
 Mediterranean flower of salt (fleur de sel in French) or if you don't have then kosher salt, coarse or plain or any kind you have
 freshly ground pink or black pepper (optional)
1

Mix the yeast with the sugar and warm water and leave it in a warm place for at least 30 minutes. I recommend for better results, to leave it for 1 hour so that the yeast activates properly.

2

While you’re waiting for the yeast, cut the onion in julienne sticks.

3

In a bowl, mix the chopped onion with sage, oregano and olive oil and set aside.

4

Wash the figs well and wipe them from the outside and cut them into quarters.

5

Once the yeast is ready, add the olive oil and soda water.

6

Sift the flour, add the salt and yeast mixture. Mix well with an egg beater to make the dough.
Depending on the flour you will use, the dough/batter will become either a rather liquid batter or a soft dough that sticks to the hands. Oil your hands so you can peel it out of the bowl and shape it.

7

Line with a parchment paper a pan sized approx. 35Χ40cm / 13.8”X15.8” and spread the polenta and olive oil.

8

Pour the dough/batter into the pan. And as I mentioned above, depending on the flour you use, it will become either a liquid dough or a soft dough that sticks to the hands. If the dough is relatively runny, like a batter, then with the help of a spatula you will spread it all over the pan. It helps to grease with oil the spatula a little so that the dough does not stick. If it is quite firmly dough, you will spread it with your hands. Oily a little bit your hands for help at opening the dough and also not to stick to your hands.

9

Spread the onions with the herbs and oil over the entire surface. Season with salt and optionally ground pink pepper for aroma which does not burn but instead of pink, you can use black if ilke it more, or green.

10

Place the figs on top.

11

Let the dough rise in a warm place for 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise and because I had some work to do I left it for about 2 hours and it raised up more and got better..
Once the dough has raised up, optionally add a little more olive oil so when its bake to take a nicer golden-brown color.

12

Bake in a preheated oven at 250°C / 480°F for about 20 minutes .

Nutrition Facts

Servings 0