Gluten Free Vegan Focaccia My Favorite Gluten Free Bread
Discover the ultimate recipe for **Gluten Free Vegan Focaccia**, a game-changing bread that’s soft, airy, and bursting with flavor! This foolproof recipe combines **gluten-free all-purpose flour** with **psyllium husk powder** for a perfect texture, while instant yeast ensures a satisfying rise. Infused with fragrant **fresh rosemary** and **garlic**, and finished with a drizzle of olive oil and a sprinkle of **flaky sea salt**, this vegan focaccia is irresistibly savory and versatile. Whether served as a side dish, sandwich base, or standalone snack, it bakes to golden perfection in just 30 minutes and is sure to become your go-to **gluten-free bread recipe**. Easy to make, delicious to eat, and completely plant-based, it’s a must-try for anyone searching for healthy, gluten-free baking options!
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Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1.5 tablespoons Psyllium husk powder
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.75 cups Warm water
- 0.25 cup Olive oil
- 2 tablespoons Fresh rosemary
- 2 cloves Garlic, minced
- 1 tablespoon Flaky sea salt
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, instant yeast, sugar, and salt. Mix well to evenly distribute the ingredients.
Step 2
Slowly add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or dough hook until the mixture forms a wet, sticky dough.
Step 3
Cover the bowl with a damp towel and set it aside in a warm place. Allow the dough to rise for 1 hour or until it doubles in size.
Step 4
Preheat the oven to 400°F (200°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly with olive oil.
Step 5
Transfer the risen dough onto the prepared pan. Use your fingers, coated in olive oil to prevent sticking, to gently press and spread the dough evenly into the pan.
Step 6
Using your fingertips, create dimples all over the surface of the dough. Drizzle a bit more olive oil over the top and sprinkle evenly with fresh rosemary, minced garlic, and flaky sea salt.
Step 7
Bake the focaccia in the preheated oven for 25-30 minutes, or until the top is golden and the edges are slightly crisp.
Step 8
Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.
Step 9
Serve warm or at room temperature. Enjoy as a side dish, sandwich bread, or on its own!
Nutrition Facts
| Serving size | (842.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1737.7 |
| Total Fat 59.9g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 8864.3mg | 0% |
| Total Carbohydrate 295.6g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 13.5g | |
| Protein 10.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.0mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 243.3mg | 0% |
Source of Calories