Gluten-Free Focaccia
Description
Focaccia is one of Italy’s most beloved breads, known for its crisp, golden crust and soft, chewy interior. Its history goes back thousands of years, with origins in ancient Rome.
The name comes from the Latin word focus, meaning “hearth” or “fireplace,” which is how early versions were baked: directly on hot stones or hearths.
Over time, focaccia evolved into a regional specialty, especially in the Ligurian region of northern Italy. In Genoa, focaccia genovese is almost a daily ritual, brushed with plenty of olive oil, sprinkled with sea salt, and often eaten for breakfast, even dipped in cappuccino. Other areas added their own touches, like cherry tomatoes and olives in Bari or sweet grapes in Tuscany’s schiacciata all’uva.
Beyond being delicious, focaccia has cultural significance, often appearing at festivals, religious events, and family gatherings. It represents sharing and abundance. In recent years, it has become especially popular with home bakers thanks to its simplicity and versatility. You can top it with herbs, roasted vegetables, or even turn it into edible art.
Ingredients
Instructions
Gather Ingredients and Prepare the Yeast Mixture
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Gather your required ingredients.
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In a bowl, dissolve the fresh yeast and honey in warm water. Let sit for 10 minutes until bubbly.
Mix the Dough
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In a separate large bowl, whisk together the Caputo flour, potato starch, salt, and baking powder.
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Pour in the yeast mixture and 2 tablespoons of olive oil. Stir with a spoon or dough hook until a smooth, sticky dough forms.
Proof in the Skillet
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Grease a non-stick cast iron skillet generously with olive oil.
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Transfer the dough directly into the skillet and spread it gently to the edges.
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Drizzle olive oil on top and use your fingertips to make deep dimples across the surface.
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Cover the dough loosely with a towel and let rise at room temperature for 45–60 minutes until it has doubled in size.
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Sprinkle with flaky salt and fresh rosemary, if desired.
Bake
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Preheat your oven to 220°C (430°F).
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Once proofed, place the skillet directly into the oven.
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Bake for 20–25 minutes, or until the top is golden brown and the edges are crisp.
Note
Storage Tips
Store at room temperature for up to 2 days, covered.
Reheat slices in the oven for a few minutes to restore texture.
You can also freeze slices and toast directly from frozen.
