Gluten Free Focaccia Flatbread topped with sliced black olives and fresh rosemary. Made Vegan with aquafaba instead of eggs!
Behold!
Another gem to file away in the aquafaba files: Gluten free focaccia that’s vegan to boot!
I really shouldn’t still be surprised at how well aquafaba works in baking considering all the things we’ve made with it this past year.
To whoever it was that figured out that you can use the briny water found in cans of chickpeas (or other white beans!) as egg substitutes – you’re my hero.
The base of this recipe is super simple and requires only 10 ingredients to make. I decided to top mine with a sprinkling of black olives and chopped rosemary, but you can get creative here with what you like.
As far as gluten free bread baking goes – this recipe is super easy! Once you’ve mastered this rise it’s all smooth sailing for the rest of the bake.
The end result leaves you with a flatbread that’s:
Crunchy on top
Perfectly chewy
Easy to make
& Mouthwateringly delicious!
This would be great along side soup, in sandwiches, and even as pizza bases. In fact, I see a pizza coming up in my very near future.
Enjoy!
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Gluten Free Vegan Focaccia Flatbread
Gluten Free Focaccia Flatbread topped with sliced black olives and fresh rosemary. Made Vegan with aquafaba instead of eggs
Ingredients
- 1 teaspoon fast-action dried yeast
- 1 teaspoon caster sugar
- 3/4 cups dairy free milk, warm to the touch (180ml)
- 1 3/4 cup gluten-free flour (245g)
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 3 tablespoons extra virgin olive oil, plus extra for greasing (45ml)
- 3 tablespoons |aquafaba, briny water in cans of chickpeas (45ml)
- 1/4 teaspoon baking soda
- 2 teaspoon white wine vinegar
Toppings
- 1/4 cup sliced black olives
- 1 tablespoon olive oil (15ml)
- couple springs fresh rosemary
- course sea salt
- ground black pepper
Instructions
- Grease a 9-10 inch square or round baking tin with oil
- Mix the yeast, sugar and milk together in a bowl and set aside to foam up for at least 5 minutes while you prepare the rest of your ingredients
- Sift together the flour, xanthan gum, and salt. Add the oil and aquafaba and beat on high with an electric or stand mixer until fully mixed. Scrape in the foaming yeast mixture and whisk together until smooth, sticky and fully combined.
- In a separate mug, mix the baking soda & white vinegar together to fizz up then fold into the mixture. Smooth the dough out into your prepared tin with oiled hands
- Cover with a sheet of cling film and store somewhere warm for 45 minutes to an hour to prove, in which time it should rise and puff up. I like to keep mine in the microwave or previously warm oven for this part.
- Preheat the oven to 375°F/ 190°C
- Once the bread has doubled in size, take off the cling film and poke holes with your fingers into the dough to make indentations.
- Sprinkle the black olives over the top and drizzle over some extra virgin olive oil and picked rosemary leaves, and a little extra sea salt and pepper
- Bake in the oven for 30 minutes or until golden and nicely puffed up.
- This is best eaten when fresh.
Notes
Prep time includes 45 minutes for rising. Keeps for 1-2 days, but is best eaten fresh. Warm this up in the oven or microwave before serving if not fresh. Recipe adapted from: Great British Chefs
Nutrition Information
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Nicola says
This is the best! I made a couple of substitutes. I used 1 tablespoon of milled flaxseed and 3 tablespoons of water instead of 3 tablespoons of aquafaba, I used 60ml hazelnut milk and 60ml water instead of 180ml nut milk. I also used Schär universal mix flour.
Thank you for this recipe.
Sarah Nevins says
Great to know about the flaxseed! So glad you enjoyed this – thanks so much for coming back to leave a comment!
Nathaly Saucier Livano says
Hi Sarah,
This looks great… which flour blend do you recommend to use… for the carrot cupcakes from your website I used your all purpose flour blend… would that work? or do you have another recommendation?
Sarah Nevins says
Hi Nathaly! Most basic gluten free flour blends should work with this – mine or a store bought one. I often use Dove’s flour blend but I’m not sure it’s available outside of the UK/Europe. Bob’s Red Mill gluten free flour blend has always been a good go to for me as well!
Lucia Roque says
Oh, and here’s another one: can I use apple cider vinegar instead of white wine vinegar?
Sarah Nevins says
Definitely! Hope you love it!
Lucia says
Hi Sarah, if I’m ok with using eggs, would that give a nicer result than using aquafaba? How many eggs would I need then? This is also considering that I will replace xantham gum with psyllium husk powder. Thanks in advance
Sarah Nevins says
Hi Lucia! I actually based this recipe off of my gluten free bread recipe that uses egg whites. I think for this recipe you should be able to use one egg.
Vivianna says
Is it possible to leave the xantham gum out? Thanks!
Sarah Nevins says
Hi Vivianna! The focaccia might fall apart a little more without the xanthan but that shouldn’t be too much of a problem 🙂
Heather says
would this work with a paleo flour blend?
Cathy says
Is there a substitute for caster sugar? We cant use refined sugars.
Sarah says
Hi Cathy! You can use honey, maple or coconut sugar as well. All the sugar is doing here is showing that the yeast is still active by helping it bubble up. It’s not really that important for the recipe – it’s just needed to proove that the yeast isn’t expired yet so you can leave it out altogether if you feel confident that your yeast is still good.
Ira says
Hi, Sarah..
Is there any substitution for aquafaba? Flaxseed?
Sarah says
Hi Ira! I haven’t tried this using flaxseed seed so I can’t say for sure – I think flaxseed would work but might make this a little more chewy than aquafaba. If you can have eggs you can use 2 egg whites.
Jess says
Could this be made with the Bob’s Red Mill Gluten Free 1:1 baking flour?
The 1:1 mix has xantham gum, so I usually omit if recipe calls for it. Would the same apply to this recipe?
I’m new to baking yeast breads and excited to have found your site!
Sarah Nevins says
Hi Jess! That is totally fine – Bob’s Red Mill’s 1:1 flour is excellent! If using that flour you can definitely skip the added xanthan gum. Hope you enjoy the recipe!
Valentina | The Baking Fairy says
This focaccia looks incredible! I am constantly amazed with all that you can do with aquafaba, and focaccia was something I hadn’t even thought of 🙂 yum!
Sarah says
Same! It’s so much fun figuring out what works/what doesn’t!
Liz @ I Heart Vegetables says
What a cool way to use aquafaba! And I loooove focaccia bread so this sounds awesome!
Sarah says
Thanks Liz! The more I play around with aquafaba the more I wanna start trying it out with everything!