Easy gluten free focaccia recipe. This gluten free focaccia is very fluffy and perfect for a healthy appetizer meal.
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.
- 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”
- 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.
- Extra virgin olive oil
Use a high-quality oil for a tastier and more delicious focaccia.
- 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
How to prepare this gluten free focaccia
All the ingredients for baking gluten free focaccia bread
- Gluten-free flours. For this focaccia, I used the gluten free bread flour mix available at my supermarket “Mercadona”. This flour is mainly corn starch, rice flour, and bit of little psyllium husk. If you don’t have this flour, you can use any other gluten free flour blend (the one it is for bread). If you want to make focaccia with gluten, you can use wheat flour or bread flour.
- Filtered water/bottled water. Always use filtered water, when making doughs and breads.
- Psyllium husk. This is the ingredient that replaces gluten and gives elasticity to the dough. You can knead bread very well with psyllium. If you don’t have psyllium, you can replace it with xanthan gum.
- Dry yeast for bread making. Yeast is important for the dough to rise. If you want, you can also use fresh yeast, but the amount and the ratio are a little bit different.
- White sugar. It makes the bread brown on the outside. It also helps to activate the yeast faster.
- Salt. For the taste.
- Olive oil. For seasoning and to bind the dough well.
- Toppings on the focaccia: cherry tomatoes, fresh herbs like rosemary and thyme… You can also add a few olives
- For a better texture you can add a little xanthan gum (one teaspoon) and one or two sheets of hydrated gelatin. The gelatin will keep the bread fresh longer.
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”
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.
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.
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.
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 info and posts about gluten-free cooking and baking
- Learn the basics to make glutenfree bread
- Hydration and fermentation of a gluten-free bread
- Types of gluten substitutes for gluten-free baking
- Types of Glutenfree flours for cooking and baking
- How to make a glutenfree sourdough starter