This amazingly super easy gluten free focaccia bread tastes just like classic focaccia! Soft and chewy, easy to make, no xanthan gum, and naturally vegan!
- 2 cups (480 mL) water
- 1 tbsp maple syrup
- 2 cups (272 g) sorghum flour
- 1 cup (130 g) tapioca starch/flour
- 1/2 cup (90 g) potato starch*
- 1 tsp finely ground sea salt
- 2 tbsp (18 g) psyllium husk powder
- 1 packet instant dry yeast
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil, plus more for spreading the dough
- 1/4 cup fresh rosemary sprigs
- 1/4 cup fresh thyme, de-stemmed
- 1/4 cup pitted olives
- Prep: Measure out all ingredients before beginning. Grease a medium sized bowl with cooking oil or olive oil and set aside.
- Heat: Heat the water to be lukewarm, about 98-105F. Add in the maple syrup, and stir. Set aside.
- Whisk: In a large bowl, whisk together the sorghum flour, tapioca starch, potato starch, sea salt, psyllium husk powder, and instant dry yeast.
- Make the dough: Add in the water mixture and apple cider vinegar, and use a wooden spoon to stir the mixture together. It will be really soupy for a few minutes, but keep stirring because the psyllium husk will activate and all of the sudden the dough will begin to thicken to an actual dough, much like a gluten dough. Fold the dough with the wooden spoon until you can easily shape it into a dough ball (about 3 minutes).
- First proof: Place the dough ball into the oiled bowl, and cover. Place the bowl into a warm area (about 85F or hotter, but no hotter than 110F) and allow the dough to proof until doubled in size (about 40 minutes).
- While the dough is rising: Grease a large casserole dish, about 13″ in length, with oil. Line the casserole dish with parchment paper. This will make it easier to remove the focaccia for slicing. Set aside.
- Shaping the focaccia: After the dough has doubled in size, carefully flip the dough from the bowl into the casserole dish. Grease your fingers with olive oil, and gently spread the dough in the casserole dish to reach the edges with your fingers.
- Preheat the oven + second rise: Cover the dough once more and allow the dough to rest until almost doubled in size again. Preheat the oven to 450F.
- Dimple the focaccia: After the oven has preheated and the dough has risen, drizzle the 2 tbsp of olive oil over the dough. Then dimple the dough using the tips of your fingers all over. Sprinkle the rosemary, thyme, olives, and more sea salt if desired over the focaccia.
- Bake the focaccia: Place the casserole dish into the oven to bake for 20-22 minutes, or until the top of the focaccia has turned golden brown and sounds hollow to the touch.
- Cool and serve: Remove the focaccia from the oven and allow it to cool in the casserole dish for 30-40 minutes. Gluten free bread is best sliced into after it has cooled. Otherwise it might be gummy from the warmth. Serve with more olive oil for dipping, with hummus, or enjoy as is!
- Storage: Store any leftover slices in an airtight container or bag for up to 4 days in the fridge or up to 3 months in the freezer. Always reheat when ready to enjoy again.
Sorghum flour: You may also swap in oat flour here if you do not have an intolerance to oats.
Tapioca starch: Tapioca starch is the same as tapioca flour. Bob’s Red Mill sells the two interchangeably.
Potato starch: Potato starch IS NOT the same as potato FLOUR. Please DO NOT use potato flour for this recipe. It will not work.
Psyllium husk powder: I have always used psyllium husk powder vs. the rough husk form for my gluten free bread recipes. I just personally prefer it, but if you have psyllium husk in the rough husk form, you can use 20 g instead of just 18 g.
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1.2 g
- Sodium: 335 mg
- Fat: 4.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 23.8 g
- Fiber: 2.5 g
- Protein: 1.8 g
- Cholesterol: 0 mg
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