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Gluten-Free No-Yeast Focaccia Recipe

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4.5 from 109 reviews

A simple and delicious gluten-free, no-yeast focaccia bread that is quick to make and perfect for those avoiding yeast or gluten. This recipe uses a blend of gluten-free flours, baking powder as a leavening agent, and fresh herbs like rosemary to create a flavorful and golden focaccia with a tender crumb.

Ingredients

Dough Ingredients

  • 2½ cups gluten-free flour blend (1:1 blend with rice flour, potato starch, and tapioca starch)
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon xanthan gum
  • 1 large egg (or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for vegan)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 cup warm water (about 100°F)

Topping

  • Coarse sea salt for topping
  • Fresh rosemary and other herbs for flavor
  • Herb-infused olive oil (for drizzling)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the focaccia evenly.
  2. Mix dry ingredients: In a large bowl, combine the gluten-free flour blend, double-acting baking powder, xanthan gum, and a pinch of salt, stirring well to distribute all the leavening agents and stabilizers.
  3. Combine wet ingredients: In a separate bowl, whisk together the egg (or prepared flaxseed mixture), extra virgin olive oil, apple cider vinegar, and warm water until fully combined and smooth.
  4. Make the dough: Pour the wet ingredients into the dry ingredients and mix gently until just combined to avoid overworking the dough. The mixture should be thick yet spreadable.
  5. Prepare the baking pan and shape the dough: Lightly grease a baking pan with olive oil. Transfer the dough into the pan and use your fingers to spread and dimple the surface, creating the classic focaccia texture.
  6. Add toppings: Drizzle herb-infused olive oil over the dough surface, then sprinkle generously with coarse sea salt and fresh rosemary or your choice of herbs to add flavor and aroma.
  7. Bake the focaccia: Place the pan in the oven and bake for 25-30 minutes, or until the crust turns golden brown and an internal temperature of about 200°F is reached, ensuring it is fully cooked.
  8. Cool and serve: Remove the focaccia from the oven, let it cool on a wire rack to maintain crispness, then slice and serve warm or at room temperature.

Notes

  • You can make this focaccia vegan by substituting the egg with a flaxseed egg as directed.
  • Herb-infused olive oil can be made by warming olive oil gently with fresh rosemary or other herbs to enhance flavor.
  • The baking pan can be any shallow pan or a standard 9×13 inch pan for best thickness.
  • Ensure the water is warm but not hot to activate the baking powder without affecting the leavening power.
  • Store any leftovers wrapped at room temperature and consume within 2 days for best freshness.

Find it online: https://crispcharm.com/gluten-free-no-yeast-focaccia-recipe/