This is my adaptation of a vegan, gluten-free focaccia recipe, but it comes out much thinner than the original. I did some research and learned that there is an Italian bread that is basically a thinner, crispier focaccia called schiacciata (ski-ah-CHA-ta). My recipe more closely resembles this variety of bread, but more people are going to recognize the name focaccia.
This bread is amazing dipped into balsamic vinegar and olive oil. I like to add some Italian seasoning and red pepper flakes to the dip as well.
I have also used this as a gluten free pizza crust. To use it for pizza, bake for about 25 minutes, pull it out of the oven, top with pizza toppings, and bake again until the toppings are done to your liking. It’s also a good substitute for gluten free breadsticks.
If you have a fancy olive oil (especially one infused with garlic or herbs), that is a great choice for the olive oil that is used to coat the pan underneath the dough. The flavor bakes into the crust on the bottom and you can really taste the difference.
Also, be sure to use a baking sheet that has shallow walls on the sides, rather than a completely flat sheet. The batter will be a liquid rather than a traditional bread dough texture, so it may run off if there is nothing to hold it in the pan.
Gluten Free Flatbread
Ingredients
Wet ingredients:
- 1 1/2 cups water
- 1 packet instant yeast
- 1 tbsp honey or sugar
- 2 tbsp olive oil
Dry ingredients:
- 1 1/2 cups brown rice flour
- 3/4 cup tapioca starch
- 2 tsp baking powder
- 1 tsp salt
Additional:
- 1-2 tbsp olive oil (flavored if you have it)
Instructions
- Warm the water to about 110॰. Add yeast, honey, and 2 tbsp olive oil.Set aside to bloom for a few minutes.
- While the yeast blooms, whisk together rice flour, tapioca starch, baking powder, and salt.
- When the yeast is bloomed, add the liquid mixture to the dry mixture and stir to combine. Cover loosely with plastic wrap and set in a warm place for 30 minutes to rise. While the dough is rising, preheat oven to 400॰.
- Line a baking sheet with parchment paper and coat with 1-2 more tablespoons of olive oil. Pour the batter onto the sheet.
- Bake at 400॰ for 25-30 minutes or until golden brown on the bottom. Cool for 10-15 minutes before slicing and eating.