Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia

You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.

The best part is that you can shape the dough—with your hands. This is no batter bread dough. Confession: I was honestly never a fan. Instead, you combine the dough, let it sit and minutes later you have a dough that you can knead and shape. Unbelievable.

Do you see that crumb?

The dough is very flexible. Twist it—or not—and you have yourself some puffy breadsticks!

My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: focaccia. Thanks, Heather, from Discovering the Extraordinary, for being our host! Please check Heather’s site for the complete list of bloggers with links to their focaccia recipes.



Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

1 part dry
1 part liquid

Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia


1½ cups (210 g) cornstarch

¾ cup (120 g) potato starch

¾ cup (105 g) white rice flour

½ cup (70 g) millet flour or sorghum flour

1½ teaspoons (5 g) sugar

3 tablespoons (27 g) psyllium husk powder

2½ teaspoons (10 g) salt

One ¼-ounce packet active dry yeast

1 teaspoon xanthan gum, optional

1 teaspoon probiotics powder, optional

2½ cups (583 g) water

3 tablespoons (42 g) olive oil, plus more for drizzling

40 (100 g) black pitted olives, chopped

10 (25 g) sun-dried tomatoes, chopped

Flaked sea salt, for sprinkling

Dried rosemary or Italian herb blend, for sprinkling


  1. In a large bowl, whisk together the cornstarch, potato starch, rice flour millet flour, sugar, psyllium husk powder, salt, yeast, xanthan gum and probiotics, if using. Add the oil, water, olives and sun-dried tomatoes; let sit until thickened, about 8 minutes.
  2. Scoop the dough out onto a parchment paper-lined work surface sprinkled lightly with Silvana's Kitchen Gluten-Free All-Purpose Flour. Generously coat a baking sheet with olive oil, place the dough on top and flatten the dough to fit the baking sheet. Cover with plastic wrap and let rise at room temperature until puffy, about 30 minutes.
  3. Position a rack in the bottom of the oven, place a baking stone on top and preheat to 425°. Sprinkle the dough with the flaked salt and dried rosemary and drizzle with olive oil. Bake for 10 minutes, then reduce the temperature to 400° and bake on the bottom rack until golden brown, 30 to 35 minutes. Let cool on a wire rack.


  1. Looks amazing!!! One thing that is really important to leave out is the psyllium husk powder. Psyllium is a plant that is very similar to wheat and causes damage to the walls of the intestines. Usually Flax meal is the substitute. I can’t wait to try this recipe- Thank You!!!

    • Hi and thanks for writing! I know many fellow gluten-free bakers who use psyllium husk powder and I haven’t heard of this issue. I will definitely ask Isaiah’s doctor and will post Dr. Doni’s comment.

      I love flaxseed meal and it’s a great alternative, but it doesn’t have the same gelling properties and strength as psyllium husk powder.

      Talk soon,

  2. This is amazing. It isn’t ersatz bread, this is real bread. Everyone, gluten-free and wheatables, loved it. Crunchy on the outside and chewy on the inside. It’s wonderful.

    • Hi Linda, I’m so happy to hear! It was a definitely a bread miracle to me and my family when we tore into it for the first time!

  3. Silvana, glad to see you experimenting with the psyllium husk powder, too. I just made some dinner rolls the other night using psyllium husk and was intrigued by its properties. Keep the bread loving coming. We all learn from each other!

    • Hi Donna, I’ve been playing around with psyllium husk powder for awhile now and love learning and growing within our community. I’d love to see your rolls! Talk soon, Silvana

  4. Mmm, this looks heavenly….the olives in this bread are making my mouth water! Thanks for sharing for the Gluten Free Ratio Rally! 🙂

  5. My goodness, this looks like a bangin’ recipe to munch on! I’m curious about the probiotics powder, though… it is solely used for nutritional purposes or does it do something during the baking process?

    • I can’t speak for Silvana, but I did not add it to my bread and it was fine. The psyllium husks, though, add a little crunch and doughy chewiness.

    • Hi Morri, the probiotic enzymes help with the texture. You can see the ingredients bubble vigorously when you add the water to the dry ingredients—much more than you’d see with just active dry yeast. Ultimately, this improves the final texture. That said, Linda is right: You can definitely leave the probiotics out and still get great results!

  6. Dough you can shape with your hands? Count me in!

    I am still new to this whole bread making thing (in reality, I would prefer to live on cupcakes and cookies) but I keep hearing good things about psyllium husks in GF Bread.

    I can’t wait to try this!

  7. Hi Silvana where do you purchase or what brand are your flours: white rice flour (can you substitute brown rice), potato flour, psyllium husk powder, millet flour, sorgum flour, etc. Thanks so much!

    • Hi! I buy my flours, etc. at my local market and online at You can swap brown rice flour for white, but just know that it will give you a slightly different result. I use potato starch (not potato flour) for my flour blend, which is a big difference. Hope that helps! Talk soon, Silvana

  8. Tommmie Simmons

    Hi Silvana,
    We love your book , Cooking for Isaiah. At the local supermarket we were getting bulk GF noodles when a women asked us if we had ever heard of your book. I went straight home and found it on and ordered it. We are a family of 7 and we must have a strickly GF,DF and NF kitchen. We have only found one brand that we semi liked until you came into our kitchen. We have LOVED every thing we have tried. The kids beg for more, no more yucks or I am not eating that. Can not wait to make these breads.
    Your friend,

    • Hi Melissa, thanks for sharing your story and welcome to my blog. I’m so happy you’re cooking and baking with me—and more importantly, that your family is enjoying the recipes! Talk soon, Silvana

  9. I must weigh in on this again. I have made this recipe over and over and over. I have changed out the seasonings. I’ve used basil olive oil – spectacular. I have deleted the tomatoes and olives and used scallions and Parmesan. I have found that at high altitude, it needs to set for at least 20 minutes to get a nice chewy dough. AND this makes the absolute best pizza crust.