Bettina Campolucci Bordi
By Bettina Campolucci Bordi
Did someone say gluten-free focaccia? Oh yes, and it’s really good, too. This bread goes with many of the recipes in this book. It’s simple to make and the closest you will get to the real deal.
Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray (baking sheet) with greaseproof paper (wax paper).