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Gluten Free Focaccia Bread
Lily

Gluten-Free Focaccia Bread

This gluten-free focaccia bread is the redemption arc for every sad slice you’ve endured. Crispy on the outside, airy on the inside, and soaked in olive oil, it’s the fluffiest gluten-free bread you’ll ever make — and no one will guess it’s GF.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 squares
Course: Bread
Cuisine: Italian
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups gluten-free flour blend (King Arthur Measure for Measure recommended)
  • 1 tbsp psyllium husk powder
  • 2 1/4 tsp active dry yeast
  • 1 1/2 cups warm water (about 110°F)
  • 2 tbsp honey or maple syrup
  • 1/4 cup olive oil (plus more for topping)
  • 1 tsp sea salt
  • 2 tbsp flaky sea salt for topping

Equipment

  • mixing bowls
  • measuring cups and spoons
  • 9x13-inch baking pan
  • whisk or spoon
  • kitchen towel or plastic wrap

Method
 

  1. Mix yeast with warm water and honey in a bowl. Let it sit for 5 minutes until foamy to activate.
  2. In a separate bowl, whisk together gluten-free flour, psyllium husk powder, and sea salt.
  3. Add the activated yeast mixture and olive oil to the dry ingredients. Stir until a thick batter forms (similar to pancake batter).
  4. Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled in size.
  5. Preheat oven to 425°F. Pour the risen dough into a greased 9x13-inch baking pan. Dimple the surface with your fingers, drizzle generously with olive oil, and sprinkle flaky salt.
  6. Bake for 25 minutes, or until golden and crisp on top. Let cool for at least 10 minutes before slicing.

Notes

Swap honey with maple syrup for a vegan version. Press herbs like rosemary into the dough before baking for extra flavor. Don’t cut while hot — let it rest 10 minutes to avoid gummy texture. For crunch, top with everything bagel seasoning or finish with grated parmesan.