Are you ready to make the absolute best gluten free focaccia? I have to be honest, focaccia was my white whale. It’s one of the foods I love the most and genuinely cried about when I realized my son may never taste a good version of it. I tested over 25 recipes to come up with this one, which is the most authentic one I created for flavor, crust and “spongy-ness” of the finished product.
Where does focaccia come from? A brief history
Focaccia, one of Italy’s oldest breads, has roots dating back to ancient civilizations, including the Etruscans and Greeks, who prepared simple flatbreads cooked on hot stones. The Romans adopted and popularized it, calling it panis focacius from “focus,” meaning hearth, as it was traditionally baked in coals. This flatbread was seasoned with basic ingredients—olive oil, herbs, and salt—ingredients readily available and essential to Mediterranean cuisine.
In Liguria, a coastal region in northwest Italy, focaccia as we know it today began to take shape. Ligurians are widely credited with perfecting focaccia, especially the iconic focaccia Genovese, known for its thick, fluffy interior and crisp, golden crust. This version is generously brushed with olive oil, giving it a savory, aromatic flavor that pairs well with the coastal flavors of Ligurian cuisine. Another Ligurian specialty is focaccia di Recco, an ultra-thin version layered with fresh cheese, dating back centuries and enjoyed for its delicate, cheesy interior and lightly crispy exterior.
Throughout Italy, focaccia evolved with regional variations based on local ingredients. In Tuscany, for example, schiacciata, a flatter, crisper focaccia often topped with sea salt and rosemary, is popular. Southern Italian focaccias, like focaccia barese from Puglia, feature a slightly thicker dough topped with ingredients like cherry tomatoes, olives, or onions, reflecting the agricultural abundance of the south.
Focaccia’s appeal lies in its versatility. It can be enjoyed as an appetizer, a snack, or a main dish. You can use it to make a sandwich or just eat it plain, warm out of the oven!
Recipe Notes For Gluten Free Focaccia
There are a few things to mention before you make this absolute best gluten free focaccia.
- I used Italian brewers yeast (it’s wheat free and safe for celiacs). I ended up buying it on Amazon and I feel it was well worth the money as I have made many breads and I’m only about half done with the can. You can find the one I used here. NB: I tried using yeast but I did not get the same rise and texture.
- The mix of flours I used is after much trial and error. I do not recommend using ready made GF flour mixes, they didn’t come out as good.
- I use grams as it’s the most accurate measurement. It’s super easy to do once you get the hang of it. I recommend hitting “tare” between each ingredient, so it becomes a habit and you never forget.
- Psyllium husk: This is what acts like gluten would in a normal bread. It’s a binder and without it the focaccia will not be springy. You can’t really replace it with something else. Be sure to use blonde WHOLE psyllium husk. I like this one. Note: If you use a brown husk, it might turn your bread a grayish purple color. Still delicious, just not as pretty.
The Absolute Best Gluten Free Focaccia
Prep Time
1 hour
Cook Time
40 @ 425F
Serves
6
Ingredients
- 9×13 metal baking pan
- 7g Lievito di birra
- 90g water around 110-120 degrees
- 20g honey or agave syrup
- 270g water
- 12g whole psyllium husk
- 10g extra virgin olive oil
- 40g tapioca starch/flour
- 40g potato starch/flour
- 60g corn starch/flour
- 80g white rice flour
- 80g sorgum flour
- 10g salt
- Flakey sea salt for topping
- Additional EVOO for the pan and topping the focaccia
- Any toppings (garlic, tomatoes, olives) as desired
Steps
1
Starting with the yeast mix, add the 90g of warm water, yeast and honey or agave to a bowl. Stir well and set aside. A foam will form and you know its ready.
2
Next make the psyllium mixture. Mix the psyllium and 270g of water in a bowl. Stir well so no lumps form. Set aside.
3
Mix all the flours together in a big bowl. Add the salt.
4
Next add the yeast mixture and the psyllium mixture to the flour mixture. Start stiring well. Add in 10g of EVOO. Stir until its mixed well. It will be very wet but eventually a kind of ball will form.
5
Pour 1-2 tbs of EVOO onto the baking pan, spread it around with your hands. Once the sides and bottom are covered, dump the ball of dough in.
6
Wet your fingers with oil and water and begin spreading the focaccia along the bottom of the pan so that it fills the pan.
7
Cover it loosely with a cloth and put it into a turned off oven with the light on (the light creates a little heat but not too much). If you have a proof setting on your oven you can use this as well. Set a timer for one hour.
8
After an hour check the focaccia. It should be puffy and doubled in height. If it’s not, and your oven is very cold, you might need to leave it longer until it’s doubled.
9
Once it’s ready, take it out, turn on oven to 425F. While the oven is heating, generously pour oil over the top of the focaccia. I usually use 2-4 tbs to get the whole thing covered. Then using your fingers, gently press into the focaccia with the tips of your fingers. You should make indents in the dough. Give it another swirl of oil, add any toppings then sprinkle with the flakey salt.
10
Once oven is @425F, put it in the oven for 40-43 minutes. It should be very golden brown when you take it out. Transfer to a wire cooling rack and let cool at least 15 minutes. This is important as you want the bread to cool because it sets the crumb. Once it’s cooled, cut and enjoy!
The bread can be kept in a bag on the counter for a day or two, but it’s best fresh. If you need to use it a day later, stick it back in the oven for a few minutes (or toast it) before eating it. And now you too have made the absolute best gluten free focaccia!
Buon appetito!
Want to see a video of how I made it? Check it out here!
