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Gluten-Free Focaccia
Bakery

Gluten-Free Focaccia

2 h 30 minServes 8Nutri-Score C€€
from @theloopywhisk23 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • gluten-free flour blendGrains400 g
  • water (lukewarm)Other340 ml
  • olive oil (plus extra for greasing)Pantry80 ml
  • instant yeastPantry7 g
  • psyllium husk powderPantry10 g
  • saltSpices8 g
  • sugarPantry5 g
  • flaky sea salt (for topping)Spices3 g
  • rosemary (leaves picked)Produce2 g

per serving

Nutrition

243kcal

Carbs
38 g
Proteins
4 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Whisk
  • Kitchen scale

step by step

Method

  1. Activate the yeast

    • Whisk the lukewarm water with the sugar and instant yeast.
    • Let stand until slightly foamy.
    Step 1

  2. Make the dough

    • Whisk the gluten-free flour blend, psyllium husk powder and salt in a mixing bowl.
    • Pour in the yeast mixture and a splash of olive oil.
    • Mix until a thick, sticky dough forms.
    Step 2

  3. First rise

    • Cover the bowl and let the dough rise in a warm spot until visibly puffed.
    Step 3

  4. Shape in the dish

    • Generously oil a baking dish with olive oil.
    • Transfer the dough and spread it gently to the edges with oiled hands.
    • Dimple the surface with your fingertips.
    Step 4

  5. Second rise

    • Cover and let the dough rise again until puffy.
    Step 5

  6. Top and bake

    • Drizzle the focaccia generously with olive oil and scatter with rosemary and flaky sea salt.
    • Bake at 220 °C until golden, crispy on the edges and cooked through.
    Step 6

  7. Cool and serve

    • Slide the focaccia out of the dish onto a rack.
    • Cool slightly before cutting so the crumb sets.
    Step 7
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