This gluten free focaccia bread is soft and chewy with a perfectly crisp crust. Easy to make customizable, and delicious dipped in olive oil and balsamic vinegar or used as a gluten free sandwich bread alternative.
The hardest part of needing to eat gluten free is missing out on really great bread products. We have a local restaurant that serves housemaid gluten free focaccia, and it is always such a treat. I have been wanting to experiment with it for some time, and somehow on my first try this turned out perfect – a rarity in the case of gluten free bread.
This focaccia recipe is perfectly soft and chewy with a crisp crust and will be enjoyed just as much by gluten eaters as those that need to avoid it. It is incredible on its own, dipped into olive oil and balsamic vinegar, or used in place of sandwich bread.
Ingredients Needed For Gluten Free Focaccia
Psyllium husk powder. Also called ground psyllium husk. Psyllium husk acts as a binder and helps give gluten free dough a bit of stretch the way gluten does.
Water. Needed to activate the yeast. The amount used in this recipe makes it a high hydration dough.
Active Dry Yeast. Acts as the leavening agent to give the focaccia a nice rise and airy texture.
Honey. Feeds and helps activate the yeast and adds just a touch of sweetness.
Olive Oil. Provides that crisp crust we love in focaccia.
Apple Cider Vinegar. Helps create a tender crumb.
Millet Flour. You can also use sorghum flour in place of millet flour with a very similar result.
Tapioca Starch. This is them same as tapioca flour. Helps with binding and texture in gluten free breads.
Brown Rice Flour. In conjunction with the millet flour and tapioca starch, brown rice flour helps create a focaccia dough that is high hydration without being gummy or too sticky.
Salt. Salt is used in the dough to enhance flavor.
Coarse Salt. The focaccia is topped generously with coarse salt for crunch and flavor.
Dried Rosemary. To top the focaccia with for plenty of flavor. Fresh works well, or experiment with other toppings. Garlic, fresh rosemary, olive and sun-dried tomatoes are all options.
Tips For Making Focaccia
Use a light colored pan. It is best to use a light colored pan. A dark colored pan may cause the crust of the focaccia to brown too quickly while baking. A glass pan may not provide that perfect crisp crust we love in focaccia.
Grease the pan well. This recipe calls for greasing the pan with 2 tablespoons of olive oil. Use an additional tablespoon if you think it is needed to avoid the crust sticking.
Measure the psyllium husk separately. I like to measure the psyllium husk into a small bowl before adding it to the wet mixture. Psyllium husk absorbs liquid super quickly, so whisk or use a hand mixer while adding it tot the wet mixture to avoid it clumping. Any clumps can be really hard to dissolve once they are formed. If they do form, you can try to scoop them out before adding the wet mixture to the dry to avoid any clumps in the final dough.
Cool the focaccia completely. Cutting the focaccia while still hot may result in dough that is slightly gummy, so best to cool completely before slicing.
How To Make Gluten Free Focaccia
Add warm water (about 110 F) to a small bowl. Mix in honey and active dry yeast and set aside for 10 minutes until puffy.
In a large bowl, stir together millet flour, tapioca starch, brown rice flour, and salt.
Once yeast mixture is puffy, stir in honey, 1 tablespoon of olive oil and apple cider vinegar.
While mixing with a hand mixer or whisking quickly, mix in psyllium husk. Do this quickly to avoid lumps in the dough, the psyllium husk will absorb liquid quickly. I like to measure it out separately before adding to the yeast mixture. Set aside until it gels, about 3 minutes.
Stir yeast mixture into the dry ingredients until a wet dough forms.
Grease a light colored 9×13 pan with 2 tablespoons of olive oil and transfer dough to pan. With wet hands spread dough out in the pan.
Cover pan with wet dish towel and set aside for an hour to rise.
Preheat oven to 425.
Uncover the pan and drizzle 1 tablespoon of olive oil over dough. Use fingers to dimple the top of the dough. Sprinkle with coarse salt and dried rosemary.
Bake on bottom rack of the oven for 40 minutes.
Remove from oven and immediately transfer focaccia to a cooling rack.
Cool completely before slicing.
Gluten Free Focaccia Bread
This gluten free focaccia is soft and chewy with a perfectly crisp crust. Easy to make customizable, and delicious dipped in olive oil and balsamic vinegar or used as a gluten free sandwich bread alternative.
Ingredients
- 2 tbsp psyllium husk powder
- 2 1/4 cup water (110 F)
- 4 tsp active dry yeast
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tsp apple cider vinegar
- 1 1/4 cup millet flour
- 1 1/3 cup tapioca starch
- 3/4 cup brown rice flour
- 1 1/2 tsp salt
- 3 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp dried rosemary
Instructions
1. Add warm water (about 110 degrees) to a small bowl. Mix in honey and active dry yeast and set aside for 10 minutes until puffy.
2. In a large bowl, stir together millet flour, tapioca starch, brown rice flour, and salt.
3. Once yeast mixture is puffy, stir in honey, 1 tablespoon of olive oil and apple cider vinegar.
4. While mixing with a hand mixer or whisking quickly, mix in psyllium husk. Do this quickly to avoid lumps in the dough, the psyllium husk will absorb liquid quickly. I like to measure it out separately before adding to the yeast mixture. Set aside until it gels, about 3 minutes.
5. Stir yeast mixture into the dry ingredients until a wet dough forms.
6. Grease a light colored 9x13 pan with 2 tablespoons of olive oil and transfer dough to pan. With wet hands spread dough out in the pan.
7. Cover pan with wet dish towel and set aside for an hour to rise.
8. Preheat oven to 425.
9. Uncover the pan and drizzle 1 tablespoon of olive oil over dough. Use fingers to dimple the top of the dough. Sprinkle with coarse salt and dried rosemary.
10. Bake on bottom rack of the oven for 40 minutes.
11. Remove from oven and immediately transfer focaccia to a cooling rack.
12. Cool completely before slicing.
13. Store on the counter for up to 3 days, or in the freezer.
Notes
Customize the toppings. Fresh rosemary, olives and sundried tomatoes are all great options.
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