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Gluten-Free No-Yeast Focaccia Recipe

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4.9 from 144 reviews

This Gluten-Free No-Yeast Focaccia is a simple, quick bread recipe perfect for those avoiding gluten and yeast. Using a blend of gluten-free flours and baking powder as a leavening agent, this focaccia delivers a soft, fluffy texture with a golden crust. Infused with fresh rosemary and coarse sea salt, it’s ideal as a snack, side dish, or base for sandwiches.

Ingredients

Dry 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
  • Coarse sea salt for topping

Wet Ingredients

  • 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)
  • Fresh rosemary and other herbs for flavor

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the focaccia.
  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. Stir well to evenly distribute the leavening agents.
  3. Prepare wet ingredients: In a separate bowl, whisk together the egg or flaxseed mixture, extra virgin olive oil, apple cider vinegar, and warm water until fully combined.
  4. Combine wet and dry: Pour the wet ingredients into the dry and mix just until the dough comes together, being careful not to overmix to maintain a tender texture.
  5. Shape the dough: Lightly grease a baking pan, then spread the dough evenly into it. Use your fingers to dimple the surface, creating the classic focaccia texture.
  6. Add toppings: Drizzle herb-infused olive oil over the dough and sprinkle generously with coarse sea salt and fresh rosemary or other herbs as desired.
  7. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown and an internal temperature of 200°F is reached.
  8. Cool and serve: Remove from the oven and let cool on a wire rack. Once cooled slightly, slice and serve as desired.

Notes

  • For a vegan version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes.
  • Use a 1:1 gluten-free flour blend that contains rice flour, potato starch, and tapioca starch for best results.
  • Ensure the water is warm (around 100°F) to help activate the baking powder without killing the leavening agent.
  • Customize toppings with your favorite herbs, olives, sun-dried tomatoes, or garlic for varied flavors.
  • The focaccia is best eaten fresh but can be stored in an airtight container for up to 2 days.

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