HOW TO MAKE GLUTEN FREE FOCACCIA (VEGAN) | EASY GLUTEN FREE BREAD

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Dissolve sugar in warm water (around hand temperature) to activate dried yeast.

Stir in yeast and leave in a warm place for 5-10 minutes until frothy.

In a mixing bowl, combine gluten-free bread flour, salt, and xanthan gum; mix well.

Pour the frothy yeast mixture into the dry ingredients and mix with a wooden spoon until a thick, sticky batter forms.

Add olive oil to the mixture and continue mixing until smooth and thick.

Grease a 20 cm skillet (or round baking tin) with olive oil.

Transfer the focaccia mixture into the greased tin, using oiled hands to gently pat it into an even layer.

Oil a piece of cling film with olive oil and loosely cover the tin, ensuring no draughts but allowing room for expansion.

Cover with a tea towel and let it prove in a warm spot for 1 hour until puffed up.

Create dimples in the risen dough with fingers, adding more olive oil and rosemary into the dimples.

Drizzle more olive oil on top of the dough before baking.

Bake in the oven at a high heat until golden brown and crispy.

Tap the bread to check if it sounds hard and hollow, indicating it is cooked.

Sprinkle a little salt on top after it cools slightly, then let it rest for about 15 minutes before cutting.

Cooking Techniques

Equipment Needed

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Allergens