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Golden gluten free focaccia in a baking pan topped with rosemary and flaky salt, olive oil pooled in dimples

Gluten Free Focaccia Bread Recipe

A crisp, olive oil-rich gluten free focaccia with a chewy, open crumb. One bowl, 40 minutes total, and no bread-making experience needed.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Calories: 210
Ingredients Method Notes

Ingredients
  

Focaccia batter
  • 300 g gluten free flour blend (with xanthan gum) such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure
  • 2 tsp psyllium husk powder
  • 7 g (1 sachet) instant yeast
  • 1 tsp fine sea salt
  • 300 ml warm water 38-40 C / 100-104 F
  • 4 tbsp extra virgin olive oil divided: 2 tbsp for batter, 2 tbsp for pan and topping
Topping
  • 2 tbsp extra virgin olive oil drizzled over dimples before baking
  • 3-4 fresh rosemary sprigs leaves picked
  • 1 tsp flaky sea salt such as Maldon

Method
 

  1. Heat the oven to 220 C / 430 F. Pour 2 tbsp of olive oil into a 23 x 33 cm (9 x 13 inch) rimmed baking pan and tilt to coat the base and sides evenly.
  2. Whisk the gluten free flour, psyllium husk powder, instant yeast, and fine salt together in a large bowl until combined.
  3. Add the warm water and 2 tbsp of olive oil to the dry ingredients. Mix with a spatula for 1-2 minutes until a smooth, thick batter forms. It will be wetter than a standard bread dough.
  4. Scrape the batter into the prepared pan and spread it to an even layer roughly 2 cm thick using a wet spatula.
  5. Set the pan in a warm spot and rest the batter uncovered for 20 minutes. The surface will look slightly puffed.
  6. Wet your fingertips and press deep dimples across the surface of the batter at roughly 4 cm intervals.
  7. Drizzle the remaining 2 tbsp of olive oil over the surface, letting it pool in the dimples. Scatter the rosemary leaves and flaky salt evenly across the top.
  8. Bake on the lower third oven rack for 22-25 minutes, until the top is golden and the base is crisp and deep golden brown when you lift a corner with a spatula.
  9. Remove from the oven and rest in the pan for 5 minutes before slicing and serving warm.

Notes

Nutrition is estimated per piece based on 8 pieces and will vary depending on the specific gluten free flour blend used. Psyllium husk brands vary in absorbency - if your batter looks very stiff after mixing, add warm water 1 tbsp at a time until it loosens to a pourable consistency.