I made this focaccia bread last weekend for Easter and not only was it absolutely amazing- but after I showed it on instagram, everyone went wild for it!
So my family was thrilled when I made a batch of it this week for insta-stories (it is now saved in the highlights section) and now here is ANOTHER loaf so that I could photograph it for you and add any little details that I may have missed. I always like a written recipe that is easy to reference! If the pictures are a little inconsistent, that explains it- Just thought you would want to see different types of toppings.
The first and most important part of this recipe is the type of flour that you use. I recently discovered Antimo Caputo Gluten-free pizza flour (this is not an ad!!!) and it has been a total game-changer for bread and pizza crust. In fact, we have been buying it by the 4-pack and I feel like a whole world of opportunities has opened up with this flour and I need to go back and test remaking some recipes that I could never get quite right. I’m kind of excited!
Anyways- back to this awesome focaccia! It’s light and fluffy inside, but with a nice crust that is a focaccia signature. I love to mix in fresh herbs for more flavor, and then go wild with the toppings. Admittedly you have to use some patience when making this bread, but the good news is that this recipe creates enough dough for two big loaves or up to 4 pizza crusts. Plus you can leave them in the refrigerator all week and it’s still good, in fact, I think the flavor gets better. Let me know what you think!
**LOTS of questions about whether this is gluten-free since it has wheat starch. This is an Italian product and is a European certified Gluten-free product. We did not have any problems and Pia is celiac, but every person is completely different and has different levels of sensitivity. Please gauge for yourself. Here is an article I found on wheat starch in the gluten-free watchdog.
This recipe creates enough dough for two big loaves or up to 4 pizza crusts. You can bake one now and save the rest of the dough in the fridge for later!
- 2 packets yeast
- 38 ounces hot water- but not too hot! (110-115 degrees is perfect!)
- 3 tablespoons olive oil
- Pinch red pepper flakes
- 1 tablespoon garlic powder
- 2 tablespoons kosher salt
- 2.2 pound bag Antimo Caputo gluten-free pizza flour (this flour can’t be substituted if you want the same result)
- Toppings (use your imagination!)
- Rosemary, basil or chives
- Cherry tomatoes, kalamata olives
- Walnuts, pecans or raisins
- Olive oil
- Kosher salt
- In a large bowl, combine the yeast and the hot water and let sit in a warm place until puffy, about 15 minutes.
- While the yeast is rising, combine the olive oil and red pepper flakes and let sit.
- When the yeast has risen, add the garlic powder and kosher salt to the water and stir in. Add the whole bag of flour and mix with your hands. Add in the olive oil and continue folding and kneading the dough with your bare hands until you have a pretty uniform, very sticky dough. If you want to add rosemary or nuts to the actual dough (versus just the top) then this is the time to mix it in.
- Scrape the sides down of the bowl and get all the dough in one big ball in the center. Place in the refrigerator for 30 minutes. It will get a slight crust on it which will make it less sticky and easier to work with.
- When the dough has rested for 30 minutes, split the dough into halves and place in two separate containers and place back in the refrigerator. The dough can sit for as little as 2-3 hours and for as long as a few days.
- To make the focaccia, spray a quarter sheetpan with olive oil. Turn the dough out and gently pat it into the pan evenly. Let the dough sit out at room temperature for about 20-30 minutes to warm up. Use a wet offset spatula to smooth the top of the focaccia bread. Put your desired toppings on the top of the bread and then drizzle with olive oil. Sprinkle with kosher salt.
- Preheat the oven to 425 degrees. Bake for 20 minutes and then gently rotate and bake another 10 minutes until lightly golden.
- Let the focaccia cool for a bit before you transfer the whole loaf to a cutting board and slice it.
Print Recipe
I’m hesitant to use the Italian pizza flour; so can one use Bob’s 1-1 GF Flour? (didn’t find your link for sub)
Hi Nechama, you can absolutely substitute the flour but just keep in mind that it will be a completely different product. Also, the Bobs 1:1 uses xanthum gum as a binder and this blend uses psyllium husk (there is also corn and buckwheat flour). I always encourage experimentation (or how would we find out if anything works at all!?) but I can’t guarantee anything. I tend to have a difficult time getting yeast to rise with typical GF flour.
How hot is the hot water that you use to make the yeast mixture? I purchased the flour and excited to make this recipe. However, I am hesitant to risk a flop by making my water too hot as I normally use 110*F water for my yeast mixture. Is there a reason the water needs to be hot or will lukewarm water work as well? Your insight would be greatly appreciated.
Hi Tina- 110-115 is perfect. I will add that to the instructions.I use hot tap water and by the time it fills up a cold water bottle and is poured into the mixture its about perfect. If you want to make sure, use a thermometer!
I saw this on your IG and hoped you might share the recipe! We are new to G free and allergen life so your book and recipes are super helpful and inspiring.
My daughter’s favorite sandwich is a pesto, tomato, cheese sandwich from PCC here in Seattle. Thx to you, Myoko nut cheese and vegan pesto, we can recreate it at home! Flour is ordered! Thx u
Where do you find this new flour?
Thanks, Renee
Hi Renee! I linked to it in the post a couple of times- it is on Amazon!
Where can I purchase the Antimo Caputo gluten-free flour?
Thanks
Renee
If using this recipe to make a pizza, do you use a pizza stone or still use a baking sheet? If on a pizza stone how thin do we roll it? And if on a baking sheet, does it have to be the small ones? Thank you!
Hi! you can use either! and I recommend rolling it quite thin. I think you can make the pzza whatever size you want. I have made small and very large ones.
Good morning! I purchased 2 bags of flour from Antimo Caputo plus a can of yeast from them as well. Are the yeast packets you use regular rise or quick rise? I want to make sure I’ve got the exact amount and type of yeast needed!
I just used Active Dry yeast, so I think either would work really well!
I have a few questions about making pizza with this dough. How do you roll it thin? It is so sticky. I used tapioca flour to roll out, but had a hard time rolling it and then transferring to the stone because it was very sticky. How do you use it in the wood fired oven? Do you coat the pizza peel with some sort of GF flour? Any tips are most helpful. The focaccia bread is so good, even my friend who can eat gluten love it!
Hi Kathryn! Yes- it is totally insanely sticky. For use as pizza, I use extra of the flour to press (vs roll) it into the shape I want on a lightly floured pizza board. If it’s going into the oven, I recommend parchment or a silpat.
So what if we can’t get that pizza flour what else can be used?
Hi Jeannie- I have only tried it with this particular flour, but of course you should feel free to experiment with others. I can only vouch for this particular flour in this recipes though.
Can I get the original recipe that uses Bob’s Red Mill? I cannot tolerate soy, so I cannot use the new flour. I was just about to make it for Super Bowl!
Sorry! I found the recipe I was looking for! Garlic flatbread. Yeesh! Sorry! Thanks again for all your incredible recipes!