Fluffy Gluten-Free Focaccia Bread – Minimalist Baker Recipes #Fluffy #GlutenFree #Focaccia #Bread #Minimalist #Baker #Recipes Welcome to Americanah Blog, here is the new story we have for you today:
We aren’t afraid to admit we love bread, friends. Nothing beats dipping a slice of fresh baked bread into a dish of oil and vinegar or a warm bowl of soup. One of our favorites is focaccia, and today is the day we’re bringing you FLUFFY gluten-free (and vegan!) focaccia.
It’s crusty on the outside, tender on the inside, surprisingly easy to make, AND absolutely stunning! You’ve focaccia be kidding me?! Nope, it’s true. We truly cannot wait for you to try this 10-ingredient gluten-free miracle, friends. Let us show you how it’s done!
What is Focaccia?
Focaccia is a flat bread (meaning flat across the top), but unlike a true flatbread that’s unleavened, focaccia is leavened with yeast and has a taste and texture similar to pizza crust (YUM).
The origins of focaccia are credited to Italy, particularly the city of Genoa. Focaccia from this region is light and fluffy and features characteristic “dimples” in the top that are topped with olive oil and salt.
The following is our gluten-free take on the dimpled, dippable bread.
How to Make Gluten-Free Focaccia
First, we combine a magical mix of gluten-free flours including sorghum flour, brown rice flour, potato starch, and almond flour. This combination offers structure, tenderness, and the perfect amount of fluffiness!
In addition to the flours, this gluten-free focaccia uses psyllium husk. This fiber-filled ingredient thickens the mixture and helps it form into a dough that’s undeniably bouncy and beautiful!
Next, for that classic taste and texture, we add yeast and let it activate with the help of warm water and a little bit of sugar. Once foamy, the yeast mixture gets added to the dry ingredients before setting it aside to rise.
Then the dough is transferred to a baking dish along with a generous base (and topping!) of olive oil as well as a sprinkling of salt and fresh rosemary. And don’t forget the dimples!
After baking to golden brown perfection, the focaccia is ready for cooling, slicing, and enjoying. Prepare for mind-blowing gluten-free deliciousness, friends!
We hope you LOVE this gluten-free focaccia! It’s:
Crusty on the outside
Tender on the inside
& SO classic!
Focaccia is the perfect pairing for soups, salads, pastas, and beyond! It’s also a delicious and elegant appetizer for dipping into oil and vinegar. So classy!
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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 16 (Slices)
Course Bread, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days
1 ½ cups warm water1 Tbsp cane sugar (ensure organic for vegan-friendly)1 packet active dry yeast (we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)1 cup sorghum flour*1 cup potato starch1/3 cup brown rice flour1/3 cup almond flour2 Tbsp psyllium husk (whole, not powder)1 ½ tsp sea salt1/3 cup plain coconut yogurt (we used Culina)4 Tbsp olive oil (DIVIDED)TOPPINGS optionalFresh rosemaryCoarse or flaky sea salt (we used Maldon)
In a medium mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
Meanwhile, in a large bowl, whisk together sorghum flour, potato starch, brown rice flour, almond flour, psyllium husk, and salt. Set aside.
Once the yeast has bloomed, add the coconut yogurt and 2 Tbsp (30 ml) olive oil to the wet ingredients. Whisk to fully combine. Then create a slight “well” in the middle of the flour mixture and add the water/yeast mixture to the well. Use a wooden spoon to begin mixing immediately. The mixture will start out quite loose and liquidy, almost like pancake batter, but don’t worry! As the psyllium husk absorbs the water, it will thicken considerably.
Once the mixture has thickened slightly and has no lumps (this takes ~1 minute), cover it with a thin kitchen towel and let rise at room temperature for 1 hour.
When the hour is up, prepare an 8×8-inch baking dish by lining it with parchment paper and placing 1 Tbsp (15 ml) of olive oil in the center of the parchment paper. Spread the olive oil around so it coats the bottom completely.
Transfer the dough out of the bowl and into the prepared baking dish and spread the dough evenly in the baking dish. Top the dough with the final 1 Tbsp (15 ml) of olive oil and spread it out with clean hands, then gently press all your fingertips into the surface of the dough to create the classic dimpled focaccia look (see photo)! Top with fresh rosemary and coarse sea salt (both optional), then let the dough rise for another 15-20 minutes as you preheat your oven to 425 degrees F (218 C).
Bake the focaccia for 55-65 minutes, until the top is golden and the center feels springy when you press on it. Let cool for at least 1 hour before enjoying.
Best when fresh. Leftovers keep in a sealed container for 1-2 days at room temperature, 1 week in the refrigerator, or 1 month in the freezer. Leftover focaccia is best enjoyed sliced and toasted for best texture!
*The closest sub for sorghum flour would be oat flour, but we haven’t tested it in this recipe.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 slice Calories: 130 Carbohydrates: 18.6 g Protein: 1.5 g Fat: 6 g Saturated Fat: 1.6 g Polyunsaturated Fat: 0.7 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 222 mg Potassium: 83 mg Fiber: 1.6 g Sugar: 1.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 9 mg Iron: 0.5 mg