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FODMAP Free Za’atar Focaccia

FODMAP Free Zatar Focaccia

FODMAP Free Za'atar Focaccia
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tired of the grainy texture of FODMAP free bread? This focaccia is delicious as a complement to any meal or just as a snack!
  • 1½ teaspoons active dry yeast
  • 1½ cups warm water (not lukewarm)
  • 3 cups gluten free all-purpose flour, plus more for dusting
  • 1 cup oat flour
  • 4 teaspoons xanthan gum
  • 1 teaspoon sea salt
  • ⅓ cup olive oil, plus more for your hands and drizzling
  • 4 tablespoons dried thyme leaves, ground *
  • 2 teaspoon ground sumac, crushed *
  • ½ teaspoon fine sea salt *
  • 3 teaspoons toasted sesame seeds *
  • Parmesan cheese, grated (fresh is best) (optional)
  1. Sprinkle the yeast over the warm water. Let stand for a few minutes.
  2. Sift together the flours, 1 teaspoon sea salt and xanthan gum.
  3. In a mixer on low speed (with the paddle attachment), drizzle in the olive oil over the flour and mix until combined.
  4. Slowly add the yeast water and continue mixing on low speed until just combined. The dough with be very sticky.
  5. Put a little olive oil on your hands and form the dough into a ball.
  6. Place the dough ball in a glass bowl and lightly drizzle olive oil over the dough.
  7. Cover the bowl tightly with plastic wrap and set it aside, in a warm place, for 1 to 2 hours. **
  8. While the dough is resting, combine the dried thyme, sumac, ½ teaspoon sea salt and sesame seeds and set aside.
  9. When ready to bake the focaccia, preheat the oven to 400° F.
  10. Remove half the dough from the bowl and place on a lightly floured surface. Be sure to use gluten free flour to coat the surface.
  11. Sprinkle half of the herb mixture (thyme, sumac, sea salt and sesame seeds) on top of the dough and very gently knead it into the dough. Be careful not to over knead or the dough will not rise properly.
  12. Lightly drizzle a cookie sheet or other baking pan with olive oil.
  13. Roll dough into a large, thin oval and place on the prepared pan.
  14. Lightly drizzle more olive oil on top of the dough, cover with plastic wrap and put it in a warm place for 1 hour. If you skip this step, the focaccia will very thin but will still taste good
  15. After an hour, the dough should be a little puffy. Remove the plastic wrap and make little dimples on the surface of the dough with your fingers.
  16. Drizzle the surface with more olive oil and sprinkle with sea salt and fresh parmesan cheese.
  17. Repeat for the second half of the dough and second half of the herb mixture. This recipe will yield 2 loaves.
  18. Bake for 35 minutes or until the focaccia is golden brown.
  19. Cut the focaccia with a sharp knife or pizza wheel and serve immediately.
* This herb mixture is a variation of a Middle Eastern Za'tar seasoning. You can substitute any herb mixture you like, such as rosemary, basil or oregano.

** If you are not going to bake it right away, the dough can be stored in the refrigerator for up to a day. When ready to use, allow the dough to come to room temperature and then sit in a warm place for an hour or so.


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  1. Tired of grainy, flavorless FODMAP free bread? - Living FODMAP Free

    […] recipe for FODMAP Free Za’tar Focaccia is delicious.  A great complement to any meal, use it for sandwiches, or just to snack on … […]

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