Gluten-free focaccia with milk kefir

Gluten-free focaccia with milk kefir…Have you ever tried it?

Well, every once in a while I like to vary what we eat. Focaccia is a bread we ate in an Italian restaurant in Oxford some years ago. Since then I’ve always remembered the delicious taste of that spongy bread. I’ve made it a couple of times because it’s not too complicated to make.

This time I wanted to try making the focaccia gluten-free and with milk kefir. I knew from the beginning that it wouldn’t be that fluffy, but it doesn’t matter, it still tastes really good.

At home, we are a bit divided on the subject: the focaccia made with kefir that is gluten-free does not have a fluffy consistency, my husband does not like it that much either, but my daughter and I love it!


  • 250 g gluten-free flour (the one you prefer)
  • 100 ml kefir milk
  • 2 eggs
  • 100 ml of olive oil
  • 100 ml warm water (only if necessary)
  • 15 g baking powder
  • Herbs like oregano and rosemary
  • Pickled or finely chopped fresh garlic
  • Salt

Instructions for making gluten-free focaccia with kefir milk (Bulgarian):

  1. Preheat the oven to 190ÂșC
  2. Mix the flour, salt, and baking powder
  3. Add the olive oil and mix well
  4. Incorporate the milk from the kefir and stir well
  5. Beat the eggs with a fork in a separate bowl and add them to the mixture
  6. Make sure everything’s mixed up. It’s not going to be a very dry mix, it’s more like a wet mix
  7. Put the mixture on a baking sheet
  8. Make some indentations in the dough with your fingers
  9. Add a little salt, garlic, and herbs. The garlic can be added almost at the end so that it is not overcooked
  10. Bake for 20 minutes

Be careful! If you are baking gluten-free for the first time, don’t expect the bread to be too fluffy. This bread is delicious, but it’s a bit dry and the consistency is a bit crispy.

The focaccia can be served with guacamole, a salad, or simply with olive oil.

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