Learn how to make gluten free focaccia. You will see how easy it is to make your own gluten free bread at home. This recipe is very easy to prepare and you don’t need many ingredients.

pan de focaccia sin gluten

Baking your own gluten free focaccia bread has never been so easy. With this recipe you will have your bread ready in a few hours.

The good thing about this recipe is that it doesn’t need much fermenting time, with 1-2 hours of fermentation, you can bake the focaccia.

You can decorate the focaccia with anything you want. You can add black olives instead of green olives and replace the cherry tomatoes with cheese cubes or other vegetables.

TIPS for the best gluten free focaccia

Here are some tips to make your focaccia delicious


pan de 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. Combine a starch with a type of flour.
    If you want a fluffy, soft crumb, use at least one starch and one type of flour. In this focaccia bread recipe, I used cornstarch and brown rice flour.
  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 so much flavour to the bread.

How to make a gluten free focaccia bread

All the ingredients to bake these gluten free focaccia

Gluten-free flours and binders

Do not substitute starch for flour. The starch makes for a soft and fluffy crumb.

Add olives, cherry tomatoes and fresh rosemary to the focaccia bread.

gluten free focaccia recipe

Step by step to this gluten free focaccia recipe

1. Activate the yeast

To bake this gluten free focaccia, you first need to make sure the yeast you have is in good condition. To do this, put the water, the 10 g of dry yeast for bread (or baker’s yeast) and the white sugar in a bowl. Mix everything, cover the bowl and let it stand for about 10-15 minutes.

If the yeast is active, after 10-15 minutes, you will see that the bowl is full of bubbles. If it is not full of bubbles and has some volume, the yeast you used is not the right one for this recipe (or it may have expired).

In any bread recipe, the yeast (whether dry or fresh) must be in good condition for the bread to rise well.

2. Add the remaining ingredients

Once you see that the yeast is activated, add 2 tablespoons of olive oil and 2 tablespoons of apple cider vinegar. Mix lightly and add the remaining dry ingredients: rice flour, cornstarch, salt, xanthan gum and psyllium husks.

Mix well first with a spatula and then with your hand. Wet your fingers with water and work all the ingredients in well. The dough will be very sticky, but don’t worry, try to combine all the ingredients in and form a ball.

3. Knead it well until it forms a ball and let it rest for 1-2 hours.

When the ball is ready, cover the bowl and let the dough rest for 1-2 hours or until you see that it has doubled in volume.

4. Knead it for 10 minutes until it forms a smooth ball.

After this time, sprinkle some flour on a board and start kneading. Knead for about 10 minutes. You will see that the dough is very sticky and a bit difficult (especially at the beginning). I recommend using a spatula or scoop to help you knead it.

Form a ball and then use a rolling pin to stretch and shape it slightly.

pan sin gluten
focaccia sin gluten paso a paso
gluten free focaccia bread recipe

5. Pull the dough into a focaccia mold and let it rest for 30-45 minutes.

Place baking paper on the baking pan or tray on which you will bake the focaccia. Put the dough in the mold and spread it well (as you see in the video).

Spread a little olive oil on the dough and cover it. Let it rest for about 30-45 minutes.

6. Spread the topping on the dough and bake it for 40 minutes at 200ºC*.

After the resting time, wet your fingers with water and poke small holes in the dough (see video).

Cut the cherry tomatoes in half and put them in the holes in the dough. Sprinkle them with olives and a little rosemary or fresh thyme. Also spread a little bit of olive oil.

glutenfree focaccia recipe
gluten free focaccia recipe
step by step focaccia recipe

Bake the focaccia in a preheated oven for 40 minutes at 200 ºC with top and bottom heat. Bake the focaccia in the lower half of the oven until it is golden brown and ready.

If you don’t know whether it is ready, measure the temperature inside the focaccia. The bread must have a temperature of about 95ºC to be ready.

Take the bread out of the oven and let it rest for 1-2 hours. Take it out of the mold and slice it as soon as it is cold. It is VERY IMPORTANT NOT TO CUT THE BREAD BEFORE IT COOLS DOWN. The focaccia must rest after baking, as it will continue to cook for quite a while due to the residual heat of the mold and the bread.

Eat the focaccia the same day you bake it. The next day it can be a little bit dry, if you have some leftovers, you can heat it in the microwave for 30 seconds and it will be good.

receta de focaccia sin gluten

FAQ

Can you freeze the dough or the bread?

Yes, you can freeze the already-baked focaccia bread. Let it cool completely after baking, cut it into slices and freeze it in zip bags. But the texture won’t be the same

Can you omit or substitute the psyllium husks?

Psyllium husks are an important ingredient when making bread with gluten-free flours. In this case, the recipe has a very high hydration %, so the addition of psyllium is essential to absorb all the liquid. You can’t replace or omit this ingredient.

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.

Can xanthan gum be substituted with psyllium husks?

Yes, you can replace xanthan gum with psyllium husks.

How long do I have to knead the bread dough?

I recommend that you knead it for at least 10 minutes. It is a very sticky dough that can be a little difficult to handle at first.

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

Can I replace dry yeast with fresh yeast?

Yes, you can replace dry yeast with fresh yeast. Note, however, that the amounts needed are different. That is, the ratio, the number of grams you need of one or the other is different. Usually, you need more fresh yeast than dry yeast. In this recipe, I used 10 grams of dry yeast for bread. If you replace it with fresh yeast, you’ll need to adjust the amount, you’ll probably need 30 g of fresh yeast, but I can’t confirm that exactly because I haven’t tried making this focaccia with fresh yeast.

More gluten-free bread recipes

More info and posts about gluten-free cooking and baking

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masa de pan focaccia sin gluten

Learn how to make a gluten-free focaccia bread

pan de focaccia sin gluten

Easy gluten free focaccia recipe

Yield: 12
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 3 hours 10 minutes

Easy and delicious gluten free focaccia recipe

Ingredients

  • 365g water
  • 1 tablespoon white sugar
  • 10g dry yeast for bread
  • 2 tablespoons olive oil (for the inside of the dough)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons of extra virgin olive oil (to spread on top)
  • 150gr corn starch
  • 160g brown rice flour
  • 18g psyllium husk powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • Olives, fresh rosemary and cherry tomatoes to taste for garnish

Instructions

    1. Put the water, dry yeast and white sugar in a bowl. Mix everything, cover the bowl and let it stand for about 10-15 minutes.
    2. Once you see that the yeast has activated, add 2 tablespoons of olive oil and 2 tablespoons of apple cider vinegar. Mix lightly and add the rest of the dry ingredients: Rice flour, cornstarch, salt, xanthan gum and psyllium husks.
    3. Mix well first with a spatula and then with your hand. Wet your fingers with water and work all the ingredients in. Knead everything well until a ball forms and let it rest for 1 to 2 hours.
    4. Once the dough has increased in volume, knead it for 10 minutes on a floured work surface until a smooth ball is formed.
    5. Form a ball and then, using a rolling pin, stretch it slightly and shape it into a focaccia.
    6. Place baking paper in the mold or tray where you will bake the focaccia. Put the dough in the pan and spread it well (as you see in the video).
    7. Spread a little olive oil on the dough and cover it. Let it rest for 30-45 minutes.
    8. After resting, wet your fingers with water and make small holes in the dough (see video).
    9. Cut the cherry tomatoes in half and put them in the holes in the dough. Sprinkle them with olives and a little rosemary or fresh thyme.
    10. Bake the focaccia in a preheated oven for 40 minutes at 200ºC with top and bottom heat. Bake the focaccia in the lower half of the oven until golden brown and done.
    11. Take the bread out of the oven and let it rest for 1-2 hours. Unmold it and cut it into slices once it has cooled.

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