Easy Gluten-Free Focaccia Bread with Psyllium Husk
This simple gluten-free focaccia delivers the classic chewy texture and crispy crust of traditional focaccia using psyllium husk as a binding agent. The combination of gluten-free flours and starch creates a tender crumb, while olive oil dimples provide that signature focaccia appearance. Perfect as a side bread for soups and salads, or as a base for sandwiches. The psyllium husk mixture replaces gluten's binding properties, making this accessible for those avoiding gluten without sacrificing flavor or texture.
Ingredients
- ¼ oz active dry yeast
- ½ cups warm filtered water
- ⅛ cups maple syrup, honey or cane sugar
- ½ oz whole psyllium huskxanthan gum1:3 ratiogluten-free
different binding agent
- 1 ¼ cups filtered water, room temperature
- 2 ¾ oz starch, potato starch, tapioca starch, or arrowroot starch
- 1 ¾ cups gluten-free whole grain flours, sorghum flour, brown rice flour, quinoa flour, buckwheat flour, millet flour combination
- ⅓ oz sea salt
- olive oil
- flaky sea salt(optional)
Instructions
- 1
Grease a 9x9 inch square baking pan with olive oil
- 2
Combine yeast with sweetener and warm water between 100-110°F in a small bowl and let sit for 10 to 15 minutes until foamy
- 3
Combine psyllium husk and room temperature water in a bowl and let thicken for 5 minutes
- 4
Mix starch, flour, and salt in a large bowl
- 5
Add activated yeast mixture and psyllium gel mixture and mix until smooth dough forms
- 6
Press dough into prepared baking dish
- 7
Let rise for 1 hour at warm room temperature while preheating oven to 425°F
- 8
Drizzle with olive oil and press dimples into dough with fingers
- 9
Add toppings if desired or sprinkle with flaky sea salt
- 10
Bake for 35 to 40 minutes until golden brown
- 11
Cool for 30 minutes in pan then transfer to wire rack
Tips
Let the psyllium mixture gel fully before mixing to ensure proper binding and texture
The dough should feel lighter and puffy when properly risen - don't rush the rising time
Generous olive oil in the pan prevents sticking and creates a crispy bottom crust
Good to Know
Store at room temperature for 2-3 days, refrigerate up to 1 week, or freeze sliced up to 6 months
Can be made day ahead and stored covered at room temperature
Serve warm or at room temperature, slice before serving
Common Mistakes
Don't use water too hot for yeast or it will kill the yeast
Don't skip the psyllium gel rest time or dough won't bind properly
Don't overbake or the crust will become too hard
Substitutions
FAQ
Can I use different gluten-free flours?
Yes, you can substitute with any gluten-free whole grain flours like teff, amaranth, or certified gluten-free oat flour in the same total amount.
What if my dough seems too sticky?
Let it rest a few more minutes for the psyllium and flours to absorb moisture. The dough should be manageable but slightly sticky.
How long does this bread keep fresh?
Store covered at room temperature for 2-3 days for best texture, or refrigerate up to a week and toast before serving.