• 5 dl water
  • 25 g yeast
  • 1,5 tsp Finax Psyllium
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1 tsp honey
  • 400 g (ca 6,5 dl) Finax glutenfri Mjölmix (milk-free with corn)
  • 2-3 tbsp olive oil
  • 1 dl seedless black olives
  • 1,5 tsp dry or fresh rosemary
  • 1 tsp sea salt


Get a feel of the Mediterranean with Focaccia! Super delicious with tapas or by itself – just as it is! Yield: 1 bread.

this is how you do:

  1. Dissolve the yeast in the water (at 37°C).
  2. Add Finax Psyllium, olive oil, salt and honey. Stir together thoroughly and leave to rest for about 10 minutes.
  3. Mix in the flour mix and work the dough by machine for about 5 minutes. The dough should be a little ´loose´ and moist.
  4. Grease a small oblong form (about 25×35 cm) with half of the olive oil.
  5. Pour the dough into the greased form and distribute evenly so it covers the bottom.
  6. Spread out the olives and press them gently into the dough.
  7. Leave to rise for 15-20 minutes.
  8. Apply the rest of the olive oil over the top of the bread before garnishing with rosemary and coarse grained salt.
  9. Bake in the middle of the oven at 175°C for about 35 minutes.
  10. Remove the bread from the baking form and leave to cool on a grill to allow airflow.


  1. Add a little finger salt across the top surface before baking.
  2. If you are left with too much bread – it is always delicious after toasting.

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