We’re not afraid to admit that we love bread, friends. Nothing beats dipping a slice of fresh bread in a dish of oil and vinegar or a hot bowl of soup. One of our favorites is focaccia, and today we bring you FLUFFY gluten free (and vegan!) focaccia.
It’s crispy outside, tender inside, surprisingly easy to do, AND absolutely gorgeous! You have focaccia making fun of me?! No it’s true. We can’t wait for you to try this 10 ingredients gluten free miracle, friends. Let us show you how it’s done!
What is Focaccia?
Focaccia is a flatbread (i.e. flat on top), but unlike a real pancake it’s unleavened, the focaccia is leavened with yeast and has a taste and texture similar to pizza crust (YUM).
The origins of focaccia are credited to Italy, especially the city of Genoa. Focaccia from this region is light and fluffy and has characteristic “dimples” in the top that are covered in olive oil and salt.
The following is our gluten free take the honeycombed and dipable bread.
How to make gluten-free focaccia
First, we combine a magic blend of gluten-free flours including sorghum flour, brown rice flour, potato starch, and almond flour. This combination offers structure, tenderness and perfect amount of stuffed animals!
In addition to flours, this gluten-free focaccia uses psyllium husks. This fiber-rich ingredient thickens the mixture and helps it form an undeniably bouncy and beautiful dough!
Then, for that classic taste and texture, we add yeast and let it activate with warm water and a little sugar. Once frothy, the yeast mixture is added to the dry ingredients before setting aside to rise.
Then the dough is transferred to a baking dish with a generous base (and garnish!) of olive oil as well as a sprinkle of salt and fresh rosemary. And don’t forget the dimples!
After baking to golden perfection, the focaccia is ready to be cooled, sliced and enjoyed. Get ready for some mind-blowing gluten-free goodness, folks!
We hope you LOVE this gluten-free focaccia! His:
Crispy on the outside
& SO classic!
Do you like gluten-free bread? Then try them:
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. To your health, friends!
Servings 16 (slices)
- 1 ½ cups Hot water
- 1 soup cane sugar (ensure organic for vegans)
- 1 pack active dry yeast (we used Red Star // 1 packet makes ~2 ¼ tsp or 7g)
- 1 Chopped off sorghum flour*
- 1 Chopped off mashed potatoes
- 1/3 Chopped off brown rice flour
- 1/3 Chopped off almond powder
- 2 soup psyllium husk (whole, not powder)
- 1 ½ teaspoon sea salt
- 1/3 Chopped off plain coconut yogurt (we used Culina)
- 4 soup olive oil (SPLIT)
- fresh rosemary
- Coarse or flaky sea salt (We used Maldon)
In a medium mixing bowl, whisk together warm water (100-110 degrees F / 38-43 C) and sugar until sugar is dissolved. Whisk the yeast packet and let it rise on the counter for 10 minutes until frothy. If it doesn’t foam, start over – your water may have been too hot or the yeast packet may have expired.
Meanwhile, in a large bowl, whisk together the sorghum flour, potato starch, brown rice flour, almond flour, psyllium husk and salt. Put aside.
Once the yeast has bloomed, add the coconut yogurt and 2 tbsp (30ml) olive oil to the wet ingredients. Whisk to combine completely. Then create a slight “well” in the middle of the flour mixture and add the water/yeast mixture into the well. Use a wooden spoon to start mixing immediately. The mixture will start out quite loose and runny, almost like pancake batter, but don’t worry! As the psyllium husk absorbs water, it will thicken considerably.
Once the mixture has thickened slightly and there are no lumps (takes about 1 minute), cover with a thin kitchen towel and let rise at room temperature for 1 hour.
When the hour is up, prepare an 8×8-inch baking dish by lining it with parchment paper and placing 1 tablespoon (15 ml) of olive oil in the center of the parchment paper. Spread the olive oil so that it completely coats the bottom.
Transfer the batter out of the bowl and into the prepared baking dish and spread the batter evenly in the baking dish. Top the dough with the last tablespoon (15ml) of olive oil and spread it with clean hands, then press gently with your fingertips on the surface of the dough to create the classic look of dimpled focaccia (view the photo) ! Garnish with fresh rosemary and coarse sea salt (both optional), then let the dough rise for another 15-20 minutes by preheating your oven to 425 degrees F (218 C).
Bake the focaccia for 55-65 minutes, until the top is golden brown and the center springs when pressed. Leave to cool for at least 1 hour before serving.
Best when fresh. Leftovers will keep in an airtight container for 1-2 days at room temperature, 1 week in the fridge, or 1 month in the freezer. Leftover focaccia is best enjoyed sliced and toasted for the best texture!
*Nutritional information is a rough estimate calculated without optional ingredients.
Portion: 1 slice calories: 130 Carbohydrates: 18.6 g Protein: 1.5 g Big: 6 g Saturated fat: 1.6 g Polyunsaturated fats: 0.7 g Monounsaturated fat: 3.3 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 222 mg Potassium: 83 mg Fiber: 1.6 g Sugar: 1.1 g Vitamin A: 0 UI Vitamin C: 0 mg Calcium: 9 mg The iron: 0.5 mg