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

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 fresh rosemary and thyme.  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 500 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 lab tested, a single serving should be low-FODMAP based on the ingredients; using FODMAP data at time of posting

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)
  • I love this flour for its consistent results- see my low-FODMAP bake off blog for the reason why!
• 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!