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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Recipe Information
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
Instructions
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.
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.
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.
Preheat the oven to 400°F (200°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly with olive oil.
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.
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.
Bake the focaccia in the preheated oven for 25-30 minutes, or until the top is golden and the edges are slightly crisp.
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.
Serve warm or at room temperature. Enjoy as a side dish, sandwich bread, or on its own!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8864 mg | 385% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 13.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
