Inspired by a traditional recipe from my hometown here in Italy, this gluten free sage focaccia is soft and with a delicious rustic flavor.
It's yeast free and ready in one hour, it also makes a lovely appetizer or you can slice it halfway and use it as a sandwich bread!
Sage focaccia is a traditional recipe from Genova, my hometown here in northern Italy.
I grew up enjoying it freshly baked by my mom and my grandma, warm, soft and flavorful, I would eat way more than one slice at a time!
This was one of the first recipes I shared here on the blog years ago and as I know many really liked it, I recently gave it a little makeover to make it even softer and better!
Ingredients
Ingredients for this no yeast sage focaccia are few and easy to source:
- psyllium husk mixed with water, it works as a binder in the dough and makes the focaccia nice and soft
- brown rice flour, for a neautral flavor base
- brown/whole millet flour, for a touch of rustic flavor
- potato or other gluten free starch
- baking powder, or a mix of baking soda and lemon juice or vinegar
- fresh sage leaves, they deliver the perfect fresh herb flavor and I definitely wouldn't replace them with dried sage
- water, salt and extra virgin olive oil
Instructions
Here's how to make this yeast free gluten free focaccia at home in few easy steps:
- finely chop the sage leaves
- in a bowl mix psyllium husk and water and let it rest a few minutes until it becomes a jelly
- in a large bowl mix rice flour, millet flour, starch, salt and baking powder
- add water, psyllium jelly and olive oil and mix with a fork, incorporating as much dry ingredients with the liquids as possible
- add the chopped sage and incorporate with a fork
- move the mixture on a worktop and work the dough with your hands until it is smooth and more compact
- generously grease with olive oil the bottom of a baking pan
- place the dough in the baking pan and spread it pushing it down with your hand
- create some dips on the surface with your fingertips
- mix water and olive oil and drizzle the surface
- sprinkle with coarse salt (optional)
- bake until the top is golden brown and once out of the oven, wait 30 minutes before slicing!
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!
More yeast free bread recipes
I really hope you will enjoy this gluten free sage focaccia without yeast!
If you are looking for more gluten free yeast free bread recipes, don't miss these:
- quick no yeast bread loaf
- yeast free burger buns
- naan/arabic bread without yeast
- soda bread
- crispy flat bread
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
Soft Gluten free Sage Focaccia (Yeast free)
Equipment
- kitchen scale
- 1 small bowl
- 1 large bowl
- 1 baking pan
Ingredients
- 5 teaspoons psyllium husk
- 200 grams water to mix with the psyllium husk
- 10 medium fresh sage leaves, finely chopped
- 300 grams brown rice flour, gluten free
- 50 grams brown/whole millet flour, gluten free (can be replaced with brown rice flour or buckwheat flour)
- 150 grama potato (or other gluten free) starch
- 1 teaspoon salt
- 1 tablespoon baking powder (see note for alternatives)*
- 230 grams water, for the dough
- 3 tablespoon extra virgin olive oil
- 1 tablespoon coarse salt (optional)
Instructions
- preheat oven at 190 C / 370 F
- finely chopped the sage leaves
- in a bowl mix psyllium husk and water and let it rest a few minutes until it becomes a jelly
- in a large bowl mix rice flour, millet flour, starch, salt and baking powder
- add water, psyllium jelly and olive oil and mix with a fork, incorporating as much dry ingredients with the liquids as possible
- add the chopped sage and incorporate with a fork
- move the mixture on a worktop and work the dough with your hands until it is smooth and more compact
- generously grease the bottom of a baking pan with 1 tablespoon of olive oil
- place the dough in the baking pan and spread it pushing it down with your hand
- create some dips on the surface with your fingertips
- mix 1 tablespoon of water and 1 tablespoon of olive oil and drizzle the surface
- sprinkle with coarse salt (optional)
- bake until the top is golden brown and once out of the oven, wait 30 minutes before slicing!
- once completely cooled down, slice it and store in an airtight container to keep it soft for a couple days
- when it dries up, re-heat a few seconds in the microwave
- alternatively, slice it and freeze it
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