Friends, we aren’t ashamed to admit that we love Bread. There’s nothing better than dipping freshly baked Bread in a bowl of broth or oil and vinegar. Focaccia is one of our favorite foods. Today, we bring you FLUFFY, Gluten-Free, and Vegan! Focaccia.

This is a beautiful, easy-to-make bread that’s both delicious and crusty on the outside. Do you have Focaccia? Are you kidding me?! Nope, it’s true. Friends, we can’t wait to see you try this ten-ingredient miracle. We’ll show you exactly how to do it!

What is Focaccia?

Focaccia, a flatbread (meaning it’s flat on top), is made with yeast. It has a similar taste and texture to pizza crust.

The origins of Focaccia can be attributed to Italy and, in particular, the city of Genoa. Focaccia is made in this region, and it’s light, fluffy, and has distinctive “dimples.” The tops are then topped with salt and olive oil.

This is our gluten-free version of the dimpled and dippable Bread.

How to make gluten-free Focaccia

We combine a magic mix of gluten-free grains, including sorghum, brown rice, potato starch, and almond flour. This combination provides structure, tenderness, and the ideal amount of fluffiness.

This gluten-free Bread also uses psyllium. This fiber-filled component thickens and forms the dough into a beautiful, bouncy dough!

Then, to get that classic taste, we add the yeast and activate it with a bit of sugar and warm water. The yeast mixture is added to the dry ingredients once it has foamed up.

The dough is then transferred into a baking dish with generous amounts of olive oil, salt, and fresh rosemary. Olive oil, salt, and rosemary are sprinkled on top of the dough. Don’t forget to add dimples.

After cooling and slicing the Focaccia, it is ready to enjoy. Friends, prepare yourself for a delicious gluten-free treat!


  • Warm water, 1 1/2 cups
  • Cane sugar is organic and vegan-friendly.
  • We used Red Star active dry yeast. One packet yields approximately 2 1/4 tsp (7 g).
  • 1 cup sorghum flour*
  • 1 cup Potato starch
  • 1 cup brown rice flour
  • Almond flour, 1/3 cup
  • 2 tbsp of psyllium (whole and not powdered)
  • 1 1/2 tsp Sea Salt
  • 1/3 cup plain coconut yogurt (we used Culina)
  • 4 Tbsp olive oil (DIVIDED)

Topplings optional

  • Fresh rosemary
  • We use Maldon for coarse or flaky salt


  • Whisk together the warm (100-110 F/38-43 C) water and sugar in a medium-sized mixing bowl until the sugar dissolves. Pour in the yeast packet and let it sit on the counter until it foams up. If the mixture doesn’t foam up, try again. Your water could have been too warm, or your packet of yeast expired.
  • In a large mixing bowl, combine sorghum, potato starch, and almond flour. Set aside.
  • Add the coconut yogurt, 2 Tbsp (30ml) of olive oil, and the yeast to the moist ingredients. Mix everything. Create a small “well” at the center of the flour, and then add the yeast/water mixture. Mix immediately with a wooden spoon. Don’t be alarmed if the mixture starts liquid and loose, like pancake batter. The mixture will thicken as the psyllium absorbs water.
  • After the mixture has slightly thickened and is free of lumps (this will take 1 minute), you can cover it with a thin towel and allow it to rise at room temperature.
  • After the timer has expired, line an 8×8-inch baking dish with parchment paper. Place 1 Tbsp (15ml) olive oil in its center. Spread the oil evenly around the bottom of the baking dish.
  • Spread the dough evenly on the baking dish. Spread the remaining 1 Tbsp (15ml) olive oil on top of the dough and gently press your fingertips into it to achieve the classic dimpled look of Focaccia (see photo). Add coarse sea salt and fresh rosemary (optional) to the top of the dough, then let it rise for 15-20 minutes while you heat your oven to 218 degrees C (425 F).
  • Bake the Focaccia between 55 and 65 minutes until it is golden on top and springy in the middle when you press down. Let cool down for no less than an hour before eating.
  • Fresh is best. Leftovers can be stored in an airtight container at room temperature for up to two days, in the fridge for one week, or in the freezer for a month. For the best texture, slice, and toast leftover focaccia!

Leave a Reply

Your email address will not be published. Required fields are marked *