Gluten free focaccia bread recipe for a soft open crumb and a golden crust. This recipe is surprisingly easy to make in very little time. The secret to the best flavour is the addition of crispy chilli oil for a little heat, but please omit and use other seasonings if you prefer!
Ingredients you’ll need to make this Gluten Free Focaccia Bread Recipe
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, but there are many great options for scales.
For the dough: A gluten free flour blend (millet flour, tapioca starch, sorghum flour and oat flour), psyllium husk powder, olive oil, water, and salt. That’s it …. oh and the chilli oil!
Here are the steps to create this irresistible bread, which is perfect for dipping, topping, or making a tasty sandwich.
1. Start with the dry ingredients
Combine your gluten free flour blend with the fast rise yeast, psyllium husk powder and a bit of salt and pepper. The psyllium husk powder gives the dough structure and a soft light texture, while holding everything together.
2. Combine all the Ingredients
Add warm water and stir everything together until it is well combined and hydrated. The dough will be sticky and that’s exactly what you want! Sticky dough means moist, airy focaccia.
3. Let it rest and rise.
Let the dough rest for 30 minutes in the pan, keeping it warm. This gives the flour and the psyllium husk powder time to completely hydrate and to rise. the dough will nearly double in height and it will become very soft.
4. Dimple the Gluten Free Focaccia Bread
Once the dough is risen and soft, add the chilli oil and olive oil. This is the fun part where you get to make those iconic dimples in the dough! Drizzle with a little extra chilli oil, sprinkle with salt, and maybe a few fresh herbs for a classic touch.
5. Bake
Bake the Focaccia in a preheated oven and watch as the dough puffs up even more, turning a beautiful golden brown.
6. Cool and enjoy.
Let the bread rest for a few minutes (if you can wait that long) before slicing into it. The crumb will be soft, airy, and light, while the crust is warm and spicy.
7. Store
Gluten free Focaccia bread is best served warm but it keeps well on the counter for a few days if it is covered.
This focaccia is proof that gluten free baking doesn’t have to mean dense or complicated. It’s soft, easy to make, and endlessly versatile. Pair it with your favourite dip, soup, or toppings for a meal you’ll love.
Gluten Free Focaccia Bread Recipe
Ingredients
- 65 g millet flour
- 50 g tapioca starch
- 90 g sorghum flour
- 30 g oat flour
- 8 g psyllium husk powder
- 1 tsp fast rise yeast
- 1 tsp baking powder
- 1 tsp salt
- 1/8 tsp pepper
- 310 g warm water
- 1 tbsp crispy chilli oil
- 2 medium green onions finally chopped
- 1 tbsp crispy chilli oil
- 1-2 tbsp olive oil to dimple the dough
Instructions
- Preheat the oven to 400°F and line an 8×8 pan with parchment paper.
- In a large bowl sift the millet flour, tapioca starch, sorghum flour, oat flour, psyllium husk, yeast, baking powder, salt and pepper.
- Add the warm water to the flour blend and mix well, before stirring in the chilli oil and green onion.
- Evenly spread the dough into the pan and leave it to rise for about 30 minutes in a warm place.
- Drizzle the chilli oil and olive oil over the top of the dough and use your fingers to poke holes over the surface of the dough. Add more chilli oil of you like. Leave the dough to rest for 5 to 10 minutes before baking.
- Bake at 400°F for 8 minutes then reduce the heat to 350℉ and bake for another 8 minutes.
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