Easy gluten free focaccia recipe. This gluten free focaccia is very fluffy and perfect for a healthy appetizer meal.

focaccia sin gluten

It’s hard to find a gluten-free bread that’s also delicious. The gluten-free products sold in supermarkets often contain a lot of additives, sugar and other unhealthy ingredients.

Just because a product is labeled gluten-free doesn’t mean it’s healthy. Most gluten-free baked goods, cookies and breads from the supermarket contain many processed ingredients.

It’s best if you prepare bread, cakes or cookies yourself. Int this way it’s a little bit healthier and you know what ingredients are in them.

Homemade bread doesn’t have to be complicated or difficult to prepare. To bake your own gluten-free bread, it’s important to get started. At first, the breads may not turn out very well, but with patience and practice, you’ll have a beautiful loaf of bread.

If you want to learn how to make gluten-free bread, start with a simple recipe like this focaccia. This focaccia recipe is very easy to make and it doesn’t require a lot of kneading.

TIPS for making the best gluten free focaccia

Here are some tips to make a delicious and beautiful gluten free focaccia.


focaccia sin gluten
  1. Psyllium husk
    To get an elastic dough that won’t break, you’ll need a gluten substitute. Psyllium husks have the binding effect of gluten (without containing gluten). For more information on gluten substitutes, see my post. “Types of gluten substitutes for gluten-free baking”
  2. Resting time and fermentation
    It is very important to let the dough rest for 2 to 4 hours so that the dough ferments well and doubles its volume. The ideal is to let it rest in a very warm place. If your house is cold, you can turn on the oven to 25-30 ºC and let the dough rest inside.
  3. Extra virgin olive oil
    Use a high-quality oil for a tastier and more delicious focaccia.
  4. Top the bread with cherry tomatoes, black or green olives, and fresh herbs like thyme or rosemary. The topping adds a touch of spice to the bread.

I have many gluten free bread recipes – Check out this other gluten free focaccia recipe

https://www.youtube.com/watch?v=ldgIquL-1PM

How to prepare this gluten free focaccia

All the ingredients for baking gluten free focaccia bread

Psyllium husks are a type of fiber that absorbs many times the volume of water in the dough. They make the dough more elastic and cohesive, it doesn’t break and is easier to knead and work with.

If you want to know more about gluten substitutes for fluffy gluten-free breads, read my post: “Types of gluten substitutes for gluten-free baking”

glutenfree focaccia

Gluten free focaccia – step by step

1. Activate the yeast

In a large bowl add the water (slightly warm), 2 tablespoons of sugar, and the packet of yeast. Mix a little bit, cover with a tea towel and let it rest for about 10 minutes or until you see that the yeast is activated.

Once you see that the yeast is active, add the remaining ingredients

2. Add the remaining ingredients

Add the flour, olive oil, salt, and psyllium husks. Mix everything well until all the ingredients are integrated and knead it into a ball.

*Remember that the dough is very sticky, especially in the beginning, but with patience and kneading for a few minutes, it’ll take shape.

*Also, you can knead it directly inside the bowl, it’s much easier and at this point, it’s more important to combine the ingredients very well than make a beautiful dough.

3. Knead it well until it forms a ball and let it rest for 2-4 hours.

Remove the dough from the bowl, and add some oil to the bottom of the bowl. Place again the dough and sprinkle a little bit of olive oil on the top. Cover the dough and let it rest (in a warm place) for 2-4 hours until you see that it’s increased in volume.

It’s important that the dough rests for a long time and in a warm place. If your house is cold, you can use the program for rising the dough in the bread maker/bread machine. Also, you can turn on the oven to 25-30 ºC and let the dough rest inside.

focaccia paso 3
paso a paso focaccia
paso a paso focaccia

Place the dough in a greased tray with oil. Spread a little oil on top of the bread and dip your fingers into the dough to form small holes (see photo).

Spread some cherry tomatoes (cut in half) on the dough (try to place them inside the holes). If you like, sprinkle some fresh rosemary leaves and thyme on top. Sprinkle a pinch of salt flakes on top.

paso a paso focaccia
paso 8 focaccia

paso a paso focaccia

4. Spread the topping on the dough and bake it for 20-25 minutes at 200ºC*.

Bake the bread for about 20-25 minutes at 180ºC-200ºC or until you see that it’s golden brown and ready.

Once baked, remove the bread and let it cool on a wire rack.

glutenfree focaccia bread

FAQ

Can you freeze focaccia?

Yes, you can freeze the already-baked focaccia. But the texture of the bread won’t be the same after thawing. I recommend eating the focaccia the same day. The next day the crumb will be drier than the day before, but you can toast the focaccia or make a sandwich.

If I don’t have Mercadona’s gluten-free bread flour, which one can I use?

Yes, you can use any other flour blend for gluten-free bread. Typically, gluten-free bread flours blend have different starches mixed with different gluten free flours. I think any gluten-free flour bread blend it’s great to bake this recipe Also, gluten free flour blends often contain xanthan gum or psyllium husks to make the dough more elastic and with a better structure.

Can I replace psyllium with an other ingredient?

Psyllium husk is a veryimportant ingredient to bake gluten-free bread. I dont’ recommend replacing this ingredient. But if you don’t have it and wanna make this focaccia you could use xanthan gum and add another binder such as guar gum or gelatin. But the result will be different.

Psyllium husk is a type of fiber that absorbs many times the volume of water in doughs. It makes dough more elastic and cohesive, it doesn’t break. You can work and knead the dough easier.

If you want to know more about gluten substitutes for fluffy gluten-free breads, you can read my post: . “Types of gluten substitutes for gluten-free baking

More gluten-free bread recipes

More info and posts about gluten-free cooking and baking

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gluten free focaccia

glutenfree focaccia bread

Gluten free focaccia

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

Easy and delicious gluten free focaccia

Ingredients

  • 250 gr gluten-free flour : I used the gluten-free bread flour mix sold in Mercadona (this flour contains mainly corn starch and rice flour).
  • 260 ml of water
  • 2 teaspoons psyllium husk (can be replaced by xanthan gum)
  • 1 sachet of dry yeast for bread making
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • cherry tomatoes, rosemary and thyme sprigs
  • a little extra flour and oil for kneading

Instructions

  1. In a large bowl add the water (slightly warm), 2 tablespoons of sugar, and the packet of yeast. Mix a little bit, cover with a tea towel and let it rest for about 10 minutes or until you see that the yeast is activated.
  2. Once you see that the yeast is active, add the remaining ingredientsAdd the flour, olive oil, salt, and psyllium husks. Mix everything well until all the ingredients are integrated and knead it into a ball.*
  3. Remove the dough from the bowl, and add some oil to the bottom of the bowl. Place again the dough and sprinkle a little bit of olive oil on the top. Cover the dough and let it rest (in a warm place) for 2-4 hours until you see that it’s increased in volume.*
  4. Place the dough in a greased bowl with oil. Spread a little oil on top of the bread and dip your fingers into the dough to form small holes (see photo).
  5. Spread some cherry tomatoes (cut in half) on the dough (try to place them inside the holes). If you like, sprinkle some fresh rosemary leaves and thyme on top. Sprinkle a pinch of salt flakes on top.
  6. Bake the bread for about 20-25 minutes at 180ºC-200ºC or until you see that it’s golden brown and ready.
  7. Once baked, remove the bread and let it cool on a wire rack.

Notes

on step 2:

*Remember that the dough is very sticky, especially in the beginning, but with patience and kneading for a few minutes, it’ll take shape.

*Also, you can knead it directly inside the bowl, it’s much easier and at this point, it’s more important to combine the ingredients very well than make a beautiful dough.

on step 3

*It’s important that the dough rests for a long time and in a warm place. If your house is cold, you can use the program for rising the dough in the bread maker/bread machine. Also, you can turn on the oven to 25-30 ºC and let the dough rest inside.

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