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Gluten Free Focaccia Bread

Gluten Free Focaccia Bread Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups warm water (110°F)
  • 1 tbsp granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 2 1/2 cups gluten-free all-purpose flour blend
  • 1 tbsp psyllium husk powder
  • 1 tsp fine sea salt
  • 3 tbsp extra-virgin olive oil, plus more for pan and drizzling
  • Flaky sea salt and fresh rosemary, for topping

Method
 

  1. In a large bowl, whisk together the warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
  2. Stir in the 3 tbsp olive oil, psyllium husk powder, and salt. Add the flour and mix with a wooden spoon until a sticky, smooth batter forms.
  3. Cover the bowl and let the dough rise in a warm spot until puffy and bubbly, about 45 minutes.
  4. Generously oil a 9x13-inch metal baking pan. Scrape the dough into the pan, gently spread it with oiled fingers, and let it rest 20 minutes. Spread the dough to the corners, drizzle with more oil, cover loosely, and let rise again for 30 minutes.
  5. Heat oven to 425°F (220°C). Use wet fingertips to press deep dimples all over the dough. Drizzle with olive oil, scatter flaky salt and rosemary, and bake 20 to 25 minutes until deeply golden. Cool in the pan 5 minutes, then slice and serve.

Notes

Rise times are a guide; wait until the batter is visibly puffy and bubbly rather than rushing the clock. To make ahead, refrigerate the mixed dough overnight (after Step 2), then bring to room temperature before shaping. The pan will be hot, so let the focaccia cool briefly so the bottom stays crisp.