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Focaccia Bread

While searching for the perfect sandwich bread, I ran across a recipe at Book of Yum. My version is corn, seed & potato free.

Focaccia Bread


  • 3/4 cup brown rice flour

  • 1/2 cup white rice flour

  • 1 1/4 cup tapioca flour

  • 1/4 cup quinoa flour

  • 1/4 cup arrowroot

  • 1 tsp non-iodized salt

  • 3 tbsp extra light olive oil

  • 1 tbsp honey/maple syrup/agave

  • 1 1/4 cup warm water

  • 1 tbsp yeast (1 pkt)

Topping: olive oil, salt & pepper Directions:

Line a square cake pan with parchment paper and baste sides with olive oil or other preferred oil. Preheat oven to 375°F. Mix together dry ingredients in your mixer. Put the tablespoon of liquid sweetener (agave, maple syrup etc) in a small bowl. Add warm water and yeast. Combine gently and wait for it to foam. Add to dry ingredients along with olive oil. Mix with the paddle for a few minutes, and then pour into prepared pan. Baste top with a little olive oil. Sprinkle with salt & pepper. Bake for 25 minutes or until a toothpick comes out clean. Serve and enjoy! Notes: Best if eaten same day. The bread drys out quickly. Leftovers are great for bread crumbs, french toast or cheesy toast.

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