I made
Snixy Kitchen's Focaccia last week and it turned out really great. It looked just like the pictures and had a crispy outside (from basically being fried in oil) and a chewy (yet fluffy!) inside that's the closest I've come to real bread in a long time.
It uses yeast and psyllium seed husks instead of gums, but I substituted psyllium seed powder (by weight, 5 grams) because that's what I had and it seemed to work out fine, and, as a bonus, the dough came together near instantly instead of having to wait for the husks to suck up all that water. Warning: This bread does take about six hours to make, but four hours of that is sitting around time. It has to rise twice.
Before I put it in the oven, I sprinkled the top with kosher salt, garlic powder, and dried oregano, and gave it just a light drizzle of good olive oil since it was already drowning in it. Also it's salty, which I found delicious, but if you're averse you may want to reduce the amount of salt inside.
Next time I make this I think I'll put a parchment sling under it to get it out of the pan easier, and since I used a glass pan, it got pretty crispy on the edges so I might cut down on the initial 425°F cooking time so it's not quite as crispy.
We ate this with pasta and red sauce, and then I froze half of it for another meal. When we had split pea soup this week, I took out the bread to defrost on the counter, then wrapped it in aluminum foil and stuck it in the toaster oven at 300°F for twenty minutes and it was almost like new.