Description
This Easy Gluten-Free Focaccia Bread recipe offers a simple way to enjoy the classic Italian flatbread without gluten. Made with a blend of gluten-free whole grain flours, psyllium husk for texture, and topped with olive oil and flaky sea salt, this focaccia is perfect for sandwiches, dipping, or as a side. It requires no kneading, rises easily at room temperature, and bakes to a golden, tender crust with delightful dimples for added flavor infusion.
Ingredients
Yeast Mixture
- 7 g (2.5 tsp) active dry yeast
- 100 g warm filtered water (100-110℉)
- 20 g maple syrup (or honey or cane sugar)
Psyllium Mixture
- 12 g whole psyllium husk
- 275 g filtered water (room temperature)
Dough
- 80 g starch of choice (e.g., potato starch, tapioca starch)
- 220 g gluten-free whole grain flours of choice (e.g., brown rice flour, sorghum flour)
- 10 g sea salt
For Baking and Topping
- Olive oil (for greasing and drizzling)
- Flaky sea salt (optional, for sprinkling)
Instructions
- Prepare the Pan: Grease a 9×9-inch square baking pan generously with olive oil and set it aside to ensure the focaccia doesn’t stick during baking.
- Activate the Yeast: In a small bowl, combine the active dry yeast, maple syrup (or your chosen sweetener), and warm filtered water (100-110℉). Stir gently and let it sit for 10 to 15 minutes until it becomes bubbly and foamy on top, indicating the yeast is active.
- Make the Psyllium Gel: Mix the psyllium husk with room temperature filtered water in a bowl or liquid measuring cup. Allow it to thicken and form a gel-like consistency, which will take about 5 minutes.
- Mix the Dough: In a large bowl or the bowl of a stand mixer, combine the starch, gluten-free whole grain flours, and sea salt. Add the activated yeast mixture and the thickened psyllium gel. Mix thoroughly until a smooth dough forms, scraping down the sides and bottom to ensure all flour is hydrated. If the dough is sticky, let it rest for several minutes to let the psyllium and flours absorb the moisture fully.
- Shape the Dough: Press the dough evenly into the prepared 9×9-inch baking dish or shape it similarly on a baking sheet using your hands.
- First Rise: Allow the dough to rise for 1 hour at a warm room temperature. Meanwhile, preheat the oven to 425ºF. The dough should become lighter and puffier during this resting time.
- Prepare for Baking: Once risen, drizzle the top of the dough generously with olive oil. Using your fingers, create dimples all over the surface to help hold the oil and toppings.
- Add Toppings: Optionally, sprinkle with flaky sea salt or other toppings of your choice such as rosemary, olives, or garlic for extra flavor.
- Bake: Bake the focaccia in the preheated oven for 35 to 40 minutes until the top is golden brown and the bread is baked through.
- Cool: Remove from the oven and let the focaccia cool in the pan for 30 minutes. Then transfer it to a wire rack to cool completely to avoid a soggy bottom. It can also be served warm, when it is especially delicious.
- Storage: Store the focaccia at room temperature for 2 to 3 days, refrigerate for up to a week, or slice and freeze in an airtight container for up to six months.
Notes
- Ensure the water for yeast activation is warm but not hot, ideally between 100-110℉ to activate the yeast effectively without killing it.
- The type of starch and gluten-free flours can be varied to suit dietary needs or preferences; common choices are potato starch, tapioca starch, brown rice flour, or sorghum flour.
- Allowing the dough to rest if sticky helps improve hydration and dough texture.
- Using psyllium husk is crucial in gluten-free baking to provide structure and elasticity typically given by gluten.
- Adding dimples before baking helps retain olive oil and creates the characteristic focaccia texture.
- To customize, try adding herbs like rosemary or garlic before baking for extra aroma and taste.
- Cool on a wire rack after baking to prevent moisture from making the crust soggy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
