Focaccia Bread–Gluten-Free

Focaccia is an Italian flatbread, much like pizza, but the herbs are incorporated into the dough, and you can add any toppings you wish.  Usually cheese is one of the  or toppings.  I find focaccia to be a great addition to a lighter meal–say a luncheon salad or soup.  The focaccia takes the place of a sandwich, and adds a dimension of flavors from the herbs.

I have gotten inspired by all the flatbreads in the world.  Focaccia in Italy is usually thicker than pizza and is served as a side of bread.  Another flatbread is pita bread from the Mediterranean area, often served with hummus or as part of a Greek gyro.  Naan bread from India is a flatbread much like focaccia as herbs are often added to the dough.  Occasionally you will find a topping added to the naan bread also.  Chinese pancakes and French crêpes are also flatbreads.  It seems that many cultures have developed flatbreads.

I hope you will be inspired to try your had at some flatbreads.  Here is my recipe for focaccia.  Make it your own with your choices of herbs and toppings.

Focaccia Bread–An Italian Herb Bread
  • 2¾ cups Baking Free Gluten-Free all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 dash ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup warm water (105-115 degrees)
  • 2¼ teaspoons yeast (one packet)
  • 2 tablespoons olive oil (for brushing on top before adding cheeses)
  • 2 tablespoons parmesan cheese (grated)
  • 1½ cup mozzarella cheese (grated)
  • diced tomatoes and tomato sauce
  1. Mix the yeast and warm water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
  1. In a stand mixer bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil and black pepper.
  1. With mixer on low, add the yeast mixture and vegetable oil to the dry ingredients and combine.
  2. When the dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  3. Prepare 15 X 10 inch baking pan by lining with parchment paper and spray with baking spray. Stretch dough into a rough rectangle on the baking sheet. Cover with clean cloth and place in a warm area to rise for 25 minutes.
  4. Preheat oven to 425 degrees F. Using your knuckle, make indentations in the dough about ½ inch apart. Then prick dough with a fork.
  1. Brush top with olive oil. Sprinkle with parmesan and mozzarella cheeses.
  1. Bake for about 15 minutes until golden brown. Cut into 12 pieces.
  2. .
  3. Bake for 13-15 minutes until golden brown. Cut into 12 pieces.
You can change the topping to your liking.  Add tomatoes or use other cheeses.