Low-FODMAP Focaccia Flatbread Recipe; Gluten-free, Vegan

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low-FODMAP foccacia

This recipe for low-FODMAP Focaccia is easy and makes a crusty, chewy, delicious low-FODMAP bread.  The low-FODMAP Focaccia is a great base for flatbread pizza toppings, spooning low-FODMAP Pesto or just dipping in olive oil (try infused oils for a great treat).

I like to dip this low-FODMAP Focaccia in olive oil, balsamic vinegar and my low-FODMAP Happy Spices Italian Seasoning.  So good.

You may also love my low-FODMAP Maple Egg Bread, low-FODMAP Traditional Bread Rolls and low-FODMAP Pizza Crust recipes.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Focaccia Flatbread; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 8

Prep time 15 minutes plus 45-60 minutes for rising

Bake time 15-25 min

Total time: About 90 minutes

Bake 400 F

Equipment 8 or 9 inch round cake pan

Modified from recipe of Annalise G Roberts, “Gluten-free Baking Classics, Second Edition”

Ingredients

  • 1 & ½ cups Authentic Foods GF Classical Blend (or your preferred low-FODMAP, gluten-free flour)
  • 1 teaspoon xanthan gum (if not added to your flour choice)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 packet (1/4 ounce) active dry yeast
    • This recipe can also be made with dry quick-rise yeast granules, 1 packet (1/2 ounce); I found the active dry yeast resulted in a better rise and lighter low-FODMAP Foccacia
  • 1 teaspoon olive oil or canola oil
  • ¾ cup plus 1 tablespoon water, heated to 110 F
  • Vegetable shortening, for greasing
  • Garnish options:
    • Olive oil, fresh rosemary, sea salt
    • Sun-dried tomatoes, chopped olives, other fresh herbs (oregano or basil) and parmesan cheese (non-vegan option)
    • For a different taste spin- try infused truffle oil, wild mushroom oil or garlic oil (check out my low-FODMAP Recipe Swap blog for tips on shopping for these useful oils)

Directions

  • Grease your round cake pan and dust with extra low-FODMAP flour
  • Mix all dry ingredients in large bowl of stand mixer with flat paddle
  • Pour warmed water (110 F) into mixing bowl with dry ingredients and add the canola or olive oil
  • Mix until just blended
  • Stop mixers and scrape down bowl, and then beat on high speed for 2 minutes
  • Spoon dough into pan and spread with spatula
  • Cover with cloth and let rise for about 45-60 minutes in a warm place (about 80 F)
    • Should double in height
    • Be patient, it may take a little longer depending on your temperature and conditions in your kitchen
  • While dough is rising, place oven rack on lower third of oven and preheat to 400 F
  • Once dough is ready, using your fingers or a brush gently rub olive oil on the surface of the bread, then sprinkle rosemary and sea salt or your other desired toppings
  • Bake for 20-25 minutes (for 8 inch) or 15-20 (for 9 inch)
    • Should be slightly golden but not browned (gluten-free flours don’t brown like traditional ones)
  • Let cool on rack for 15 minutes then slice and serve

This low-FODMAP Focaccia is soft, light and soooo good.  The perfect amount of ‘chew’ to the low-FODMAP crust.

Try it with my low-FODMAP Herb and Sun-dried Tomato Pesto!

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Comments Rating 5 (1 review)

2 Responses

  1. Great texture

    Made this for Christmas appetizers and even though I have not tried baking a lot before it was easy and so light in texture. I haven’t had this style of bread since I went gluten free! I had 3 pieces. Thank you Dr Rachel for a great recipe!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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