Gluten-Free Focaccia (The Bakermans Bread Flour)

This focaccia is soft and airy with a lightly crisp surface. The dough is wetter than traditional bread and relies on hydration and gentle handling.

In a large bowl, mix the flour, salt, yeast and sugar.
Add the olive oil and water, mixing until fully combined. The dough will be soft.
Leave to rest for 5–10 minutes to allow the psyllium to hydrate.
Transfer to a well-oiled baking tray and spread out gently with oiled hands.
Cover and leave to prove for 30–45 minutes.
Preheat the oven to 220°C.
Dimple the surface with your fingers, drizzle with olive oil and sprinkle with salt or herbs.
Bake for 20–25 minutes until golden.

The dough should be soft but hold its shape after resting. Do not attempt to knead.

Tried this recipe?Let us know how it was!