Are you craving the warm, aromatic delight of freshly baked focaccia but need to skip the gluten and yeast? Look no further! This quick gluten-free, yeast-free focaccia bread recipe offers the perfect solution. This easy-to-make focaccia boasts a soft interior and a golden, crispy crust that will have your taste buds dancing with joy. So if you're short on time and still want to enjoy gluten free focaccia, this recipe is sure to become a staple in your kitchen.
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Is focaccia bread gluten free?
Focaccia is a classic Italian flatbread known for its soft texture and savory salty flavor. Traditionally made with wheat flour, olive oil, water, salt, and yeast, it can be topped with herbs, olives, or other ingredients like cherry tomatoes or onions. The dough is typically dimpled before baking, which helps create its characteristic chewy, soft interior and crisp, golden crust.
So no, traditional focaccia is not gluten free. Which is why I decided to work on this recipe and made it yeast free too!
Why you will love this gluten free focaccia?
This gluten free Italian focaccia is:
- soft and chewy inside with a nice and crispy crust
- simple and quick to make, it's ready in one hour from start to baked
- yeast free, sugar free, dairy free and fully vegan
Ingredients
This gluten free no yeast focaccia is made with few simple ingredients and a homemade gluten free flour mix:
- white rice flour, brown rice flour and potato starch as the flour mix base
- a mix of psyllium husk and water to create the gel mixture that will give the focaccia a soft chewy texture
- olive oil, both for the dough - to make it nice and soft - and to grease the pan and sprinkle on top, for a golden crispy crust
- baking powder, the one you use for cakes, but it can be replaced with a mix of baking soda and cream of tartar, lemon juice or vinegar
- the staples, table salt, coarse salt and water
And that's all, as you can see, simple ingredients and no store-bought flour mixes needed.
Instructions
Here's how to make vegan gluten free focaccia bread:
- Mix psyllium husk and water and let rest for a a couple minutes until it becomes gelatinous
- In a jar or mug mix water and olive oil (for the dough)
- In a large bowl add brown rice flour, white rice flour, potato starch, baking powder, table salt and mix well
- Add psyllium husk gel and olive-water mix to the dry ingredients and incorporate them as much as possible, using a fork or spoon
- When you get a crumbly mixture, move it to a worktop and work the dough with your hands, pressing and kneading for a few minutes, until you obtain a firm and smooth dough ball (if the dough is too wet and sticks to your hands, add 1-2 tablespoons of white rice flour and keep kneading until it's smooth)
- Generously grease the bottom and sides of a baking pan
- Place the dough on in the baking pan and spread it to the sides pushing it down with you hands
- Using you fingers create dimples on the dough surface
- Sprinkle the surface with oil-water emulsion and coarse salt
- Bake in pre-heated oven until the crust is golden brown
How do I store gluten free focaccia?
This focaccia bread keeps well in an airtight container for 2-3 days. Should it dry out, you can heat it up in the microwave for a minute to enjoy it as soft and warm as freshly baked.
Can I freeze this focaccia?
You sure can, I do it all the time. Slice it in squares, place it in freezer bags and freeze it. This way I have it ready whenever I want to enjoy focaccia, just toast it or heat it up in the microwave and enjoy!
More gluten free no yeast focaccia and bread recipes
Here are more gluten free yeast free bread ideas:
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Quick Soft Gluten free No Yeast Focaccia
Equipment
- kitchen scale
- large bowl
- bowls
- baking pan (25x35 cm / 13x9 inches)
Ingredients
For the dough
- 5 teaspoons psyllium husk
- 200 grams water (to mix with psyllium husk)
- 4 teaspoons baking powder (or 1.5 teaspoons baking soda + 3 teaspoons cream of tartar OR vinegar)
- 300 grams gluten free brown rice flour
- 100 grams gluten free potato starch
- 100 grams gluten free white rice flour (+ 2 tablespoons for kneading)
- 1 teaspoon table salt
- 3 tablespoons olive oil
- 230 grams water (to mix with olive oil for the dough)
For the seasoning
- 2 tablespoons olive oil to grase the baking pan
- 1 tablespoon olive oil + 2 tablespoons water for the emulsion to sprinkle on top
- 1 tablespoon coarse salt to sprinkle on the surface
Instructions
- Pre-heat oven at 200 C / 400 F
- Mix psyllium husk and water and let rest for a a couple minutes until it becomes gelatinous
- In a jar or mug mix water and olive oil (for the dough)
- In a large bowl add brown rice flour, white rice flour, potato starch, baking powder, table salt and mix well
- Add psyllium husk gel and olive-water mix to the dry ingredients and incorporate them as much as possible, using a fork or spoon
- When you get a crumbly mixture, move it to a worktop and work the dough with your hands, pressing and kneading for a few minutes, until you obtain a firm and smooth dough ball (if the dough is too wet and sticks to your hands, add 1-2 tablespoons of white rice flour and keep kneading until it's smooth)
- Generously grease the bottom and sides of a baking pan
- Place the dough on in the baking pan and spread it to the sides pushing it down with you hands
- Using you fingers create dimples on the dough surface
- Sprinkle the surface with oil-water emulsion and coarse salt
- Bake in pre-heated oven for ca. 40 minutes or until the crust is golden brown
- Let cool down for 15 minutes before removing from pan and slicing.
Annie says
I already made this focaccia a few times and it's always a hit, we love using it as a sandwich bread too. Definitely reccoment this recipe