Gluten-Free Focaccia

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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.

What I love about this particular recipe is that it can actually be cooked in the bottom of the same cast-iron Dutch oven that was designed for use in our gluten-free sourdough breads course.

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Total Time:

• Prep Time: 15 minutes

• Cooking Time: 25 minutes

Ingredients:

• 330 g Caputo gluten-free flour mix

• 100 g potato starch

• 2 Tbsp honey

• 13 g fresh yeast

• ….

Continue reading the full recipe here!