I did originally try this recipe using gluten free flour and am only telling you for comedy value, because it did not work out well. In fact it was very flat. And heavy. I served it at a buffet party and renamed it flat bread given the obvious. Even then, nobody was prepared to venture to the corner and break a bit off so I sent in the pros – the other half and his loyal cousin. They seemed quite happy to oblige my persuasive ‘go on, try the flatbread *snigger, snigger*’, but their reaction really needed slow motion to capture the good bits.
They eagerly picked up a slice each, both realising simultaneously that the bread was in fact stone like, you could see the regret immediately cross their faces, but they quickly reclaimed a polite dignity as they engaged their biceps to lift the bread to their paper plate. And then came the false smile as they scurried off giving each other that little look that says ‘what have we done?’ The moral here - avoid gluten free for this focaccia bread unless you have a video camera to hand and some willing participants in your experiment.