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Gluten-Free No-Yeast Focaccia Recipe

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This Gluten-Free No-Yeast Focaccia is a quick and easy bread recipe that produces a soft, fluffy, and flavorful focaccia without the need for yeast or long rising times. Perfect for those following a gluten-free diet, this focaccia uses a blend of gluten-free flours and a combination of baking powder and xanthan gum for a lovely texture. Topped with aromatic fresh rosemary and coarse sea salt, it’s an ideal bread for serving alongside soups, salads, or as a savory snack.

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 option)
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 cup warm water (about 100°F)

Toppings

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

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s at the right temperature for baking once your dough is ready.
  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 ensure all dry ingredients are evenly distributed.
  3. Prepare wet ingredients: In a separate bowl, whisk together the egg (or flaxseed mixture if vegan), extra virgin olive oil, apple cider vinegar, and warm water until fully combined.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl and mix until just combined to form a sticky dough. Avoid overmixing to keep the focaccia light.
  5. Shape the dough: Lightly grease a baking pan and spread the dough evenly. Use your fingers to dimple the surface, creating the classic focaccia look.
  6. Add toppings: Drizzle herb-infused olive oil over the dough and sprinkle with fresh rosemary and coarse sea salt to enhance flavor and texture.
  7. Bake the focaccia: Place the pan in the preheated oven and bake for 25-30 minutes or until the focaccia turns golden brown and reaches an internal temperature of 200°F.
  8. Cool and serve: Remove the focaccia from the oven and allow it to cool on a wire rack. Slice and serve warm or at room temperature.

Notes

  • For a vegan option, substitute the egg with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water), allowing it to gel before mixing.
  • Double-acting baking powder ensures the bread rises well without yeast.
  • The herb-infused olive oil used for drizzling can be made by gently warming olive oil with fresh herbs like rosemary, thyme, or oregano.
  • Ensure the warm water is not too hot to avoid killing the leavening action of baking powder.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

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