This is one of the best gluten-free focaccia breads you’ll ever make! It’s soft, fluffy, and has a chewy inside with a crispy outside. The dough is quick to prepare—by hand or in a stand mixer—and doesn’t need any fancy shaping. Just drizzle olive oil on top before baking for amazing flavor and a crispy crust. Even people who eat gluten love it!
Ingredients
- 20g (4 tbsp) whole psyllium husk (or 17g if using powder)
- 540g (2¼ cups) lukewarm water
- 160g (1 cup + 3 tbsp) millet flour (or ground brown rice flour)
- 155g (1⅓ cups) tapioca starch (or use cornstarch, potato starch, or arrowroot)
- 110g (¾ cup + 1½ tbsp) sorghum flour (or light buckwheat, white teff, or oat flour if suitable)
- 20g (1½ tbsp) sugar (caster or granulated)
- 10g (3½ tsp) instant yeast (or 12g active dry yeast)
- 8g (1½ tsp) salt
- 10g (1 tbsp) olive oil
- 10g (2 tsp) apple cider vinegar
For Topping:
- 3 to 3½ tbsp olive oil
- 14–16 pitted green olives
- 2–3 sprigs fresh rosemary (just the leaves)
- ¼–½ tsp flaky sea salt
Instructions
1. Make the Dough
- Mix psyllium husk and lukewarm water in a bowl. Let it sit 30–45 seconds to form a gel.
- In another large bowl or mixer bowl, whisk together millet flour, tapioca starch, sorghum flour, sugar, yeast, and salt.
- If using active dry yeast, first mix it with sugar and ½ cup (120g) water. Let it bubble for 5–10 minutes before using.
- Add olive oil and vinegar to the psyllium gel and stir.
- Pour the wet mix into the dry mix and knead until smooth. Scrape the sides with a spatula to make sure all flour is mixed in.
- The dough will be soft and sticky—do not add extra flour.
2. Shape and Proof the Dough
- Line a 9½x13 inch (24×33 cm) pan with parchment paper and brush it with 1–1½ tbsp olive oil.
- Put the dough into the pan. With oiled hands, press it to fill the pan evenly, pushing it to the edges and corners.
- Cover with plastic wrap and let it rise in a warm place for about 1 hour until it looks puffy and has doubled in height.
3. Bake the Focaccia
- Preheat oven to 425°F (220°C). Place a baking steel, stone, or heavy tray on the lowest oven rack while preheating.
- Once dough has risen, drizzle 2 tbsp olive oil over it. Use your fingers to gently poke holes (dimples) all over.
- Press the olives into the dough and sprinkle with rosemary and sea salt.
- Put the baking pan on the preheated surface and bake for 40–45 minutes, until golden brown.
4. Cool Before Cutting
- Take it out and lift the focaccia onto a wire rack (remove the parchment paper too).
- Let it cool to warm or room temperature before cutting, so the crumb sets properly and doesn’t get sticky.
Storage & Reheating
- Best when fresh! If storing, keep it in a sealed container overnight.
- To reheat, bake in a 400°F (200°C) oven for about 10 minutes—this softens the inside and crisps the outside again.
]Tips & Tricks:
- Use psyllium husk to make the dough flexible and easy to work with—it replaces gluten.
- High water content helps get that classic open and airy crumb.
- Don’t use pre-made 1-to-1 gluten-free flour—it has too much starch and will make the focaccia gummy or dense.
- Use a hot oven and low rack for best texture and browning.
- Bake on a hot steel or tray for a crisp bottom crust.
- Let the focaccia cool fully before slicing to avoid a sticky crumb.
Easy Gluten-Free Focaccia
Description:
Soft, fluffy, and crispy gluten-free focaccia that’s easy to make. Great for everyone, even those who don’t eat gluten-free. Made with olive oil, olives, and rosemary for perfect flavor.
Time
- Prep: 30 mins
- Bake: 40 mins
- Proof: 1 hour
- Total: 2 hrs 10 mins
- Serves: 8
Ingredients
- 20g whole psyllium husk
- 540g lukewarm water
- 160g millet flour
- 155g tapioca starch
- 110g sorghum flour
- 20g sugar
- 10g instant yeast
- 8g salt
- 10g olive oil
- 10g apple cider vinegar
- 3–3½ tbsp olive oil (for topping)
- 14–16 green olives
- 2–3 sprigs rosemary
- ¼–½ tsp flaky sea salt
Instructions
- Mix psyllium and water to form gel.
- Mix all dry ingredients in a bowl.
- Add olive oil + vinegar to gel and mix.
- Combine wet and dry, knead to smooth dough.
- Spread dough in oiled, lined pan. Let rise 1 hour.
- Dimple dough with oiled fingers. Add olives, rosemary, and salt.
- Bake at 425°F (220°C) on lowest rack for 40–45 mins.
- Cool on wire rack before slicing.
Notes
- Cool fully before cutting for best texture.
- Reheat next day at 400°F (200°C) for 10 mins to restore crispness.