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Soft Gluten free Sage Focaccia (Yeast free)

Inspired by a traditional Italian recipe, this gluten free sage focaccia is yeast free and vegan too! Rustic, quick and easy to make!
Course Appetizer, Bread
Cuisine Italian
Keyword bread, focaccia, gluten free, vegan, yeast free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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

Video

Notes

*baking powder can be replaced with 1,5 teaspoon baking soda mixed with 3 teaspoons lemon juice OR vinegar OR cream of tartar