How many times have you yearned for bread since going gluten-free?
Or how many times have you wanted to offer a dinner guest bread, just like everyone else at the table?
This is it. This simple and easy gluten-free focaccia bread will win everyone over. It’s crunchy on the edges and fluffy and chewy in the middle. Stop reading, buy the ingredients and mix it up. You won’t be disappointed.
GF Focaccia Bread
10g active dry yeast
100g warm filtered water
20g coconut sugar
12g whole psyllium husk
275g water, warm temperature
80g arrowroot starch of your choice (I haven’t tried, but understand that potato starch and tapioca starch will both work)
100g white rice flour (or brown rice flour)*
120g light buckwheat flour*
10g pink salt
Olive oil for pan greasing and topping along with flakey sea salt and rosemary. I also like adding red pepper flakes.
*note the 220g of gluten-free flour can be a combination of sorghum flour, brown rice flour, quinoa flour, buckwheat flour, millet flour, etc.
Grease a small sheet pan, roughly 9×9.
Mix the warm water, not hot to touch (ideally between 100-110 degrees) with the sugar, add in the yeast. Let activate, get foamy, for 10-15 minutes,
Mix together the psyllium husk and water in a bowl, it will gel up while the yeast is activating.
Whisk together the flours and salt. Use a stiff spatula to mix together the activated yeast and gelled pysllium husk. It might feel slightly sticky.
Place the dough in the sheet pan and spread it to fill the space. Let rise for 1 hour. 45 minutes into that hour, preheat the oven to 425 degrees.
Use your fingers to press dimples all over the dough. Drizzle the top with olive oil, and sprinkle flakey sea salt and rosemary.
Bake for 35-40 minutes. The GF Focaccia will be golden brown. Let it cool for 30 minutes before cutting.
Store at room temperature for a day or two, fridge for a few days or in the freezer for a few months.