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Focaccia (Gluten free and regular)

Cold temps and holiday feels have inspired some more than usual bread baking recently. There is something so comforting about a home filled to the top with the smell of baking bread. This Focaccia recipe is pretty simple with a lot of room for variety in the topping category. I wanted to see if I could make this recipe glutten free and it actually turned out really delicious. Highly recommended either way. Enjoy!


For the dough:

1 1/2 cups warm water OR 2 cups warm water for gluten free

2 1/2 tsp active dry yeast

4 tbs EVOO

3 1/4 unbleached all purpose flower OR 3 1/4 cups gluten free flower blend

2 1/2 tsp salt

For the topping:

4 tbs EVOO

1 onion

1 tbs chopped fresh rosemary

2-3 large garlic cloves


For the bread:

-Mix together warm water, yeast, and 4 tbs olive oil. Stir and set aside for 5 minutes.

-Combine flour, salt and yeast mixture in a bowl or mixer. Knead the dough or run the mixer with the dough hook for several minutes. You can adda splash of water if the dough is too thick. It should be pretty soft.

-Place dough in a well oiled bowl and let rise until doubled, about 45-60 minutes.

-Remove dough and gently press into a well oiled rectangle pan.

-Cover and let rise until doubled in size, about 45-60 minutes.

-Drizzle the top with a bit more olive oil, any toppings you want to add, and some flake salt.

-Use your fingertips to press into dough to form rows of dimples.

- Bake at 425 degrees for 20-25 minutes or until golden brown around the edges.

-Let cool for at least 10 minutes. (This is the hardest part, I am always impatient and burn myself)


For the topping:

-Thinly slice one onion and sauté in a saucepan with 2 tbs olive oil and a pinch of salt. Cook 10-15 minutes until lightly caramelized. (remember they will continue cooking in the oven.)

-Combine the remaining 2 tbs of olive oil, chopped rosemary, chopped garlic, and a pinch of salt.

-Mix it all together and spread on top of dough

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