Do you love homemade Focaccia too? ūüėć

Here’s a delicious recipe: ORGANIC GLUTEN FREE FOCACCIA made with our Spigabuona Gluten Free Mix for Bread.

It is perfect to serve as an aperitif for these coming holidays! Follow our step-by-step tips to obtain a soft, fluffy and tasty focaccia!

All Antico Molino Rosso Spigabuona flours are:

Follow the recipe of our Health Food Coach Vanessa Lorenzetti:


  • 400 g Mix for Breas SpigaBuona
  • 400 g boiled, peeled and mashed potatoes
  • Half a loaf of brewer's yeast
  • 300 g lukewarm water
  • 20 ml extra virgin olive oil
  • 8 g salt


For the brine:

  • 6 tbsp of water
  • 3 tbsp of EVO oil
  • 1 teaspoon of salt
  • Mixed aromatic herbs to taste


Boil the potatoes and let them cool. Mash them with a potato masher.

Pour the flour, mashed boiled potatoes into a bowl and mix with a fork. Add the brewer’s yeast dissolved in half the water provided in the recipe, stir again to obtain a rather lumpy dough.

Add the olive oil, the other half of the water and the salt and start to knead, kneading the dough for about ten minutes, until a smooth, firm ball is obtained. Put it back into the bowl, cover with a cloth and leave it to rise for 2 hours in a switched-off oven. After this time, the dough will have doubled in volume, grease the baking tray and your hands with the remaining extra virgin olive oil and pour the risen dough into the tray, pressing it with your fingertips, giving it the classic focaccia shape.¬†Turn the oven to 200¬į in static mode and in the meantime prepare the brine by emulsifying the water, oil and salt in a bowl.

Pour the emulsion over the focaccia, press the dough again with your fingertips, forming many holes on the surface and garnish with rosemary leaves. Bake at 200¬į for 40 minutes, when the focaccia appears golden brown.

Remove from the oven and leave to cool on a wire rack before serving.


Mix pane spigabuona

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