GLUTEN FREE PROTEIN FOCACCIA
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This is an easy Gluten Free Protein Focaccia Bread that is soft, fluffy, airy, and also dairy-free. You wouldn’t believe it’s gluten-free and macro-friendly. The best bread recipe I have developed so far, I am so proud of it.
WHAT IS FOCACCIA BREAD?
Originally from Italy, the Focaccia is a yeast flatbread. It can be made in a square/rectangle sheet pan, round cast iron skillet, or a round pizza tray. It is so versatile with shapes, toppings, or fillings. Although the traditional recipe or the most known is olive oil with rosemary and sea salt, this can vary, From black olives, sun-dried tomatoes, and parmesan cheese, or basil and Parmigiano cheese, and so on.
This Gluten free Focaccia Bread is usually served as a side dish, or sliced to make sandwiches (my preferred option), some people also used it as a thick pizza base. It’s is easy to make, most of the time “making” this bread it’s proofing time. Top it up with your favorite veggies and spices and enjoy!
Want to learn how to make this Gluten Free Protein Focaccia Bread? Keep on reading!
WHY PROTEIN FOCACCIA BREAD?
I love bread, but I find it difficult sometimes to keep up with my protein intake. Like when I want to eat cured meat sandwiches for example. The amount of meat that I need to eat in order to get the protein is insane, without mentioning all the sodium that salami/Parma ham/prosciutto contains. So having a little help from other sources is always welcome.
So, the protein source in this Gluten Free Focaccia Bread comes from the egg white powder. One of the leanest and most easily digestible proteins. But if you don’t want to add eggs to this bread whether you have allergies or don’t need the extra protein, by all means, do not use it.
Also, when using the egg white powder instead of using natural fresh egg whites, the Gluten Free Protein Focaccia Bread has a longer shelf life up to 5 days at room temperature (21ºC).
HOW DO YOU MAKE GLUTEN FREE PROTEIN FOCACCIA BREAD?
Making this Protein Focaccia Bread couldn’t be easier. Just need to measure and mix all the ingredients together whether by hand (spatula or hand mixer) or stand mixer.
Being the hand mixer and stand mixer, mine favorite options, so I don’t end up hurting my tennis elbow.
Then leaving the focaccia to rise until it doubles in size. Leave it in a warm draft-free area for about 1-2 hours. This would be the longest part of the recipe. But I assure you it is worth the wait.
Baking this Gluten Free Protein Focaccia Bread is the easiest part, you just need a hot oven and 25 minutes.
FAQS WHEN MAKING THIS GLUTEN FREE PROTEIN FOCACCIA BREAD
WHAT TEMPERATURE SHOULD BE THE WATER?
In order to get a good rise and not kill the yeast, the water should be between 30ºC to 40ºC. Hotter than that can potentially kill the yeast.
WHERE IS THE BEST PLACE TO RISE THIS PROTEIN FOCACCIA BREAD?
I personally use my grill oven to do this, with the light on but the oven off and a bowl of hot boiled water from the kettle. To create a moist warm environment, which is loved by yeast. I have a digital room thermometer which I place inside the oven to keep an eye on the degrees (no more than 45ºC). And after 1 hour or 2, the focaccia is ready to be baked.
CAN I SUBSTITUTE THE FLOURS TO MAKE THIS GLUTEN-FREE FOCACCIA?
I would say, yes, but bear in mind the results might change a little. I used a commercial mix like White Bread Flour by Doves Farm Free, which contains xanthan gum. Although, I added a bit more.
I will make this Gluten free Protein Focaccia with different types of flour. And I will update the post on how it turns out.
WHAT TYPE OF YEAST DID I USE?
I used quick yeast (rapid yeast or instant yeast) by Doves Farm which is gluten-free. Make sure that your yeast is certified gluten-free, so you don’t have cross-contamination here.
If you don’t have instant yeast, you can use active dry yeast. But you need to increase the amount by 25%. First, you must activate the yeast with 100g/ml of warm water from 30ºC to 40ºC and wait for 5 to 10 minutes until it gets foamy. Then is ready to use. You do not need to use sugar to activate the yeast. However you can use inulin instead, but it is up to you.
HOW CAN YOU SERVE THIS GLUTEN FREE FOCACCIA?
As I mentioned at the beginning of the post, you can eat this focaccia bread as a side dish, with soups, salads, pasta, lasagna, anything saucy that you can dip the bread in and clean the sauce and eat it.
Also, you can slice it lengthwise and make open/closed sandwiches, bruschetta likes, and top it up like a pizza for a deep pan pizza look. Another great way is turning the new/old focaccia into croutons for your salads or soups, by slicing them into bite-sized pieces, spraying a little olive oil, and baking at 200ºC Fan-assisted for 10 to 15 minutes, just keep an eye on them, every oven is different.
HOW CAN I STORE THIS GLUTEN FREE PROTEIN FOCACCIA?
I wrap the focaccia in cling film and place it in a zip-lock bag and leave it over the counter at room temperature (my kitchen 21ºC) for up 5 days or in the fridge for up to 7 days. But if I am not sure if will be eaten within a week, I will wrap it in kitchen paper first to keep in the moisture, then cling film and finally in a zip-lock bag and store it in the freezer for up to 1 month.
To reheat, let it thaw in the fridge or place it in the microwave on defrost mode for 1-2 minutes. Then place in the preheated oven at 150ºC for 5-10 minutes until reaches the desired texture soft or crispy.
Another method could be using the air fryer, by preheating it at 200ºC for 5 minutes and then placing the focaccia in the air fryer basket and heating up at 180ºC for 2 minutes or longer, depending on what result you want to achieve, soft or crispy.
CAN I LEAVE OUT ANY INGREDIENT IN THIS FOCACCIA BREAD RECIPE?
NO, I don’t suggest leaving out any ingredients, because all of them play an important part in the recipe.
Like Inulin gives a nice color and prolongs the shelf life of baked goods, by limiting or retarding the development of microorganisms.
Baking Powder and Baking Soda, will help with the rising when baking the focaccia to lighten up the dough a bit more. Remember is a gluten-free dough that needs all the help to raise and maintain the air inside.
Psyllium husk will help to improve the structure of the gluten-free dough by retaining moisture, so our bakes don’t turn out dry and hard.
Xanthan Gum helps with the structure of the dough making it softer and smoother and holding better its shape.
Finally, olive oil and salt, as you can see in the recipe card this Gluten Free Protein Focaccia does not have a large amount either of oil or salt. To be honest, doesn’t need it. But if you would like to add more, please do so. I am very happy with this recipe as I developed it.
IS THIS FOCACCIA BREAD FODMAP?
Yes, just make sure your gluten-free flour mix does not contain soy flour, lentil flour, chickpea/gram/garbanzo bean flour, coconut flour, amaranth flour, or lupin flour.
TIPS TO ACHIEVE THE PERFECT GLUTEN FREE FOCACCIA BREAD
- Don’t rush the proofing. There is no specific time range here. It is more about how the dough looks in size rather than time. When it is double you know is ready to bake.
- Let the Focaccia cool. Letting the Focaccia cool at least 30 minutes before slicing will allow the crumb to set and avoid a gummy crumb.
- Preheat your oven. The best result is achieved when the oven is piping hot and not cold, the latter can lead to a deflated focaccia. You don’t want that after all the time invested in the rising.
- Test your yeast. Make sure your yeast is alive, whether is instant or active dry yeast. This will ensure you will have a successful baking day. Grab a few grams of yeast and mix it with some warm water 30ºC to 40ºC and leave it to act for 10 minutes in a warm draft-free area.
- Use the water at the right temperature. No, because the water is warmer/hotter it will benefit the dough. On the contrary, can kill the yeast and result in a flat hard rock bread, and if it’s too cold it will take ages to proof. I suggest using warm water between 30ºC to 40ºC. If you don’t own a thermometer, you can instead use the touch-test, if you can’t keep your pinkie inside for a couple of seconds, it’s too hot. The right temperature will be when you deep your pinkie in the water for 10 seconds, you will not feel the water surrounding your finger because is the same body temperature about 37ºC.
- The dough consistency. Gluten-Free Focaccia dough should look more like a thick batter rather than a dough. If you think is too soft, you are on the right path.
- Line the baking sheet. Focaccia bread dough is sticky, so the best practice is to line up your baking sheet with parchment/greaseproof paper. This will save your baking pans from being ruined.
- Don’t be scared of olive oil. Even though I am not using a large amount of oil in this recipe it is quite necessary. To ensure a soft and tender crumb, as well as a nice golden top.
WANT MORE GLUTEN-FREE & PROTEIN RECIPES?
Gluten Free Hot Cross Buns
Protein Pumpkin Donuts
Gluten Free Easter Chocolate Cookies
Pumpkin Oat Protein Cookies
Christmas Cake Protein Donuts
Pumpkin Protein Bread Copycat Starbucks
Red Velvet Cake Protein Truffles
Double Chocolate Protein Banana Bread
Protein Magnum Ice Cream Bars
Chocolate Protein Pancakes
Red Velvet Protein Donuts
Protein Pumpkin Tart with Graham Cracker Crust
Hope you enjoy my recipe and give it a go, snap a picture and tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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GLUTEN FREE PROTEIN FOCACCIACourse: Recipes, breakfast, brunch, dinner, lunchCuisine: Italian, fit, macro friendlyDifficulty: easy
This Gluten-Free Protein Focaccia is easy to make, low fat, sugar-free, and macro-friendly. It has the same texture as the original, you won’t believe is gluten-free.
200g Gluten-Free Flour Blend (I used Doves Farm White Bread contains xanthan gum)
50g Egg white powder, (I used My Protein Egg White Powder unflavored)
4g Instant yeast or 5g Active dry yeast
½ tsp Baking powder
¼ tsp Baking soda
4g Sea Salt
330g Water, warm 30ºC to 40ºC
3g Xanthan Gum
- First, if you live in a cold country or the temperature is below 30 C, you need to find a warm spot draft-free in your kitchen. I personally create a warm environment in the off oven with the light on and placing a bowl with hot water and closing the door to keep the moisture and warmth in it.
- Prepare your baking sheet pan, line up with parchment paper/greaseproof and spray or brush some oil, and set aside.
- Now in a large bowl if using a hand mixer or the bowl of your stand mixer, measure all dry ingredients but the xanthan gum, and whisk until fully combined.
- Add the warm water and beat the batter for 5 minutes until well combined. Cover with a kitchen towel and let rest for 10 minutes, so the psyllium husk absorbs the liquid and the flour gets hydrated.
- Now add the xanthan gum and half of the oil and beat for 10 minutes with the paddle attachment if using a stand mixer or your beaters if using a hand mixer, or a wooden spoon if you prefer doing it by hand. This is to make sure the xanthan gum and oil are well incorporated.
- Transfer the batter/dough to the prepared baking tray, and with an oiled hand spread the batter evenly.
- Now add the other half of the oil and make dimples with your fingers all over the dough, but don’t overdo it.
- Place a piece of cling film over and transfer it to your proofing area. Which one shouldn’t be over 45ºC or the yeast will die.
- Let it proof for about 1 to 2 hours or until doubles in size.
- When the focaccia has proofed, decorate with herbs like rosemary and salt flakes for a traditional look.
- Preheat your oven at 220ºC (425ºF) fan-assisted.
- Turn down the temperature to 200ºC and bake for 25 minutes or until the internal temperature reaches 96ºC (205ºF).
- Remove the focaccia from the oven and the baking tray and place it on a wire rack to cool down for 30 minutes at least before slicing.
- * Make sure is Psyllium husk powder and not whole, because the level of absorption is different, being the powder the most absorbent.
- ** This is an important step do not skip it even if you are in a hurry!
- *** When we preheat the oven at a higher temperature, we ensure that when we open de oven to introduce the focaccia the temperature won’t decrease below the temperature we want to bake with.
6 servings per container
- Amount Per ServingCalories203
- % Daily Value *
- Total Fat
- Saturated Fat 0.8g 4%
- Sodium 346.3mg 15%
- Potassium 11.3mg 1%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 0.1g
- Protein 8.5g 17%
- Iron 1%
* 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.