Name: Gluten Free Vegan Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C spoon & level); 85g (3 oz) Potato Starch (1/2 C); 2 tsp Aluminum Free Baking Powder (8g); 1 tsp of Rapid Rise Yeast, preferred (3.5g) or 1/2 tsp of Baking Soda (2.5g); 1/2 tsp of Extra Fine Pink Himalayan Salt, optional (3g); 2 1/2 T Whole Psyllium Husk – not the powder (12.5g); 296 ml (10 oz) Sparkling Water (1 1/4 C); 2 T Extra Virgin Olive Oil (30 ml); 2 tsp Maple Syrup (10 ml), or add 2 tsp of cane sugar to the dry mix (8g); 1 tsp Apple Cider Vinegar (5 ml); 1 Batch Garlic and Herb Oil (see blog or note below for recipe); Sea Salt Flakes

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Gluten Free Vegan Focaccia

We love it when our customers reach out and provide a challenge! Special thanks to Lori, a dear customer who requires gluten free, gum free, vegan delights. She asked us to adapt a focaccia recipe for her and I went to work right away. The result: gluten free Vegan Focaccia with Garlic and Herb Oil that is enticingly fragrant, with a zesty crisp crust and pillowy interior. We are excited to share it with you! Our gluten free flour blend, Flour Farm, makes this bread special and works with most dietary needs. All it takes is a bit of patience and a willingness to step outside of traditional baking boundaries.

Dress It Up! Garlic and Herb Oil

Our favorite part of this recipe is the Garlic and Herb Oil that bathes the surface of the bread, resulting in a taste-bud party fantastic. Wow, this oil blend is powerfully good. The original recipe came from Sarah Bakes Gluten Free. We think you are going to love it!

Recipe for Garlic and Herb Oil: In a small bowl, mix together the following ingredients: 2 T Extra Virgin Olive Oil, 2-3 Cloves Minced Garlic, 1 tsp Italian Seasoning, 1/2 tsp Dried Basil, 1/4 tsp Crushed Red Pepper Flakes. Make a few days ahead of time, and store in the refrigerator. The flavors in the oil marry so well together, you may want to make a double batch and pour it over GF pasta! Remove from the refrigerator an hour before baking.

Please let us know how this gluten free Vegan Focaccia with Garlic and Herb Oil recipe worked for you. Leave a comment and rating in the section provided below the recipe. We love to hear from you and to receive photos of your creations. Thank you.

An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.

Peace & LOVE – Teri

P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
– Teri & Dave

Recipe Inspiration: Our customers! Photos by DuPree Productions; Recipe updated 5.20 for clarity

Gluten Free Vegan Focaccia

Author: Teri Delany
Total Time: 40 minutes
Yield: 12 slices 1x
Diet: Gluten Free

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Description

Gluten Free Vegan Focaccia tastes delicious when smothered in garlic and herb oil. Use our recommended dried herbs or your favorite blend along with fragrant extra virgin olive oil.

Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to swap out an ingredient? Click here.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Dry

180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C spoon & level)
85g (3 oz) Potato Starch (1/2 C)
2 tsp Aluminum Free Baking Powder (8g)
1 tsp of Rapid Rise Yeast, preferred (3.5g) or 1/2 tsp of Baking Soda (2.5g)
1/2 tsp of Extra Fine Pink Himalayan Salt, optional (3g)
2 1/2 T Whole Psyllium Husk – not the powder (12.5g)

Wet

296 ml (10 oz) Sparkling Water (1 1/4 C)
2 T Extra Virgin Olive Oil (30 ml)
2 tsp Maple Syrup (10 ml), or add 2 tsp of cane sugar to the dry mix (8g)
1 tsp Apple Cider Vinegar (5 ml)

Topping

1 Batch Garlic and Herb Oil (see blog or note below for recipe)
Sea Salt Flakes

Instructions

Equipment: Digital Scale (preferred), Baking Stone or Rimless Sheet, Mixing Bowls, Whisk, Measuring Spoons & Cups, Sturdy Spoon, Cooling Rack, Peel

Before You Dive In – Prep: Please read!

Make the Garlic & Herb Oil, (see note below or blog above for recipe)
Move oven rack to middle position
Insert baking stone or rimless baking sheet into the oven to preheat, (do not line with parchment)
Preheat oven to 450 degrees Fahrenheit (230 C)
Line a separate rimless baking sheet with unbleached parchment
Grease or apply non-stick spray to the unbleached parchment, (click the link for our non-stick baking Goop recipe)

Make Focaccia!

Step 1: In a large bowl, whisk together the dry ingredients.

Step 2: In a medium bowl or liquid measuring cup, whisk together the wet ingredients.

Step 3: Slowly pour the wet ingredients into the dry while stirring with a sturdy spoon until fully blended.

Step 4: Allow the mix to sit for up to 10 minutes. Spoon the dough onto the parchment lined baking sheet. Use wet fingers to gently shape the dough into the desired shape and thickness. We prefer a rectangle shape that is about 1 inch thick.

Step 5: Pour or use a pastry brush to spread the oil and herb mix over the dough. Use the tips of your fingers to evenly poke indents along the surface of the dough – about 1 inch (2.5 cm) apart. Sprinkle the sea salt flakes over the top.

Step 6: Slide the dough onto the preheated baking sheet in the center of the oven. Bake for 10 minutes, then remove the parchment from under the bread. Bake for another 8-10 minutes. When fully baked, the surface will appear golden brown and a toothpick inserted in the center will come out clean. Remove from the oven using a peel or another rimless baking sheet.

Step 7: Transfer bread to a cooling rack. Allow to cool for at least 10 minutes before cutting. Focaccia bread stores in a container on the counter for up to two days. To maintain a crispy crust, do not store with a tight fitting lid. Leave the lid or wrapping loose. Freeze for up to a month and reheat in 350 F/177 C oven for best results.

Enjoy!

Notes

Recipe for Garlic & Herb Oil: In a small bowl, mix together the following ingredients: 2-3 T Extra Virgin Olive Oil, 2-3 Cloves Minced Garlic, 1 tsp Italian Seasoning, 1/2 tsp Dried Basil, 1/4 tsp Crushed Red Pepper Flakes. Make a few days ahead of time, and store in the refrigerator. Remove from the refrigerator an hour before cooking.

The nutrition information provided below is for the recipe as written using GF rapid rise yeast, and organic cane sugar. We omitted the pink salt and used Maldon Sea Salt Flakes on the top instead. Each slice weighs about 48g (1.7 oz).

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: flatbread
Method: baking
Cuisine: Italian