Buckwheat Focaccia Bread

This gluten-free buckwheat foccacia is xanthan gum-free and is naturally vegan! Olive oil makes this bread flavorful and the crust chewy and rich. The crumb is soft and fluffy thanks to the secret ingredient - psyllium husk!

I love this focaccia bread because it perfectly balances the hearty, earthy flavor of buckwheat flour with the light, airy texture of regular bread. Unlike traditional focaccia, buckwheat brings a unique complexity that I’ve also come to appreciate in other recipes like my buckwheat flatbread and buckwheat sourdough.

My love for buckwheat goes far beyond focaccia, too. I’ve used it to make everything from crunchy buckwheat crackers to hearty buckwheat sandwich bread, and even buckwheat sourdough pancakes and buckwheat chocolate cake.

This Italian focaccia is one of my favorite gluten-free breads from now on!

Ingredients

• Light buckwheat flour - I don't recommend using the dark type for its strong flavor and coarse texture.
• Sorghum flour is added to balance out the buckwheat flavor. If you don't mind the strength of flavor, you can use all buckwheat flour instead.
• Salt
• Olive oil - use extra virgin olive oil for the best flavor.
• Psyllium husk - I always recommend using whole husks vs. powder because it is easier to use. However, you can use powder if that is all you have!
• Yeast - I recommend instant yeast because active dry yeast needs to be activated before use. Fresh yeast can be used as well (more common in Europe).
• Water - use room temperature or warm water to speed up the fermentation process.

See the recipe card for quantities.

Substitutions

1. Psyllium husk - while there are psyllium substitutes in cooking, I don't recommend them for baking bread. There isn't a worthy psyllium husk substitute for gluten-free bread!
2. Olive oil - you can use any other oil but the flavor will be affected.

Instructions

Step 1. First, add psyllium husk to a medium-sized bowl and pour the water over it. Incorporate with a whisk immediately to prevent lumps from forming.

Add olive oil and set the mixture aside to let a gel form (2 min).

Step 2. In a large mixing bowl add the buckwheat flour, sorghum flour, salt, and instant yeast, and whisk to combine.

Note: if you are using active dry yeast, you will need to activate it before using. Take some of the water called for in the recipe, warm it up, and let the yeast sit in it for 10 minutes until frothy.

Step 3. Add psyllium gel and olive oil to the bowl with dry ingredients and mix the dough.

You can use an electric mixer with dough hooks, a wooden spoon, or your hands. Mix until no lumps remain.

For a smoother dough use an electric mixer for about 5 minutes.

Step 4. Transfer the dough to a lined or greased baking dish (I used a 12x8in/30x22cm baking dish). Smooth the dough out and cover with a kitchen towel.

You can use a ceramic, a glass, or a metal baking dish. If your baking tray is smaller, the focaccia will be taller, if it is larger, the focaccia will be thinner.

Place the baking dish into a warm spot (24C/75F) for about 1h to proof. Focaccia will puff up but might not double in size.

Start preheating the oven to 400F/200C about 40 minutes into proofing. Once the dough is done rising, drizzle the top of it with olive oil and poke holes in it with your fingers.

You can poke holes by clawing four of your fingers into the dough all over the surface (the fun part!). Press your toppings into the dough (olives, cherry or sundried tomatoes, fresh herbs, etc.), sprinkle the flaky salt over the top, and bake for about 30 minutes.

For stronger crust bake for an additional 5-10 minutes.

Transfer buckwheat focaccia to a cooling rack and let it cool completely before slicing to avoid gumminess. Enjoy!

Storage

1. Buckwheat focaccia will keep at room temperature for 3-4 days. Store it in a bread bag or a box to prevent it from going stale.
2. To keep focaccia fresh for longer, slice and freeze it for up to 3 months. Place the slices into zip-lock bags or freeze-friendly containers and label them.
3. To defrost, place a slice or two into the microwave for a minute.

Topping ideas:

• Rosemary and flaky sea salt;
• Garlic with thyme and oregano;
• Olives and capers;
• Tomatoes, basil, and grated Parmesan or mozzarella;
• Sun-dried tomatoes with pesto.

How to eat focaccia

1. Dip it in olive oil with salt.
2. Eat it with marinara or bolognese sauce.
3. Dip it in soups like this Ukrainian borsch or creamy cheddar broccoli soup.
4. Use it as a pizza base and bake until the toppings have set and the cheese melted.
5. Use it as sandwich bread!

Troubleshooting

• Gummy crumb - this could happen if you use cold water or bake the focaccia bread too soon. Make sure your yeast is active!
• The crust is too hard - bake 5-10 minutes less next time.
• The dough is too wet or too dry - make sure you measure the ingredients by weight and not by volume (digital scale, not cups).

FAQ