Are you all ready for a wonderful airy gluten-free Focaccia alla Genovese (pronounced Je-noh-veh-zeh) that will taste just like the real thing? GF Focaccia can be accomplished with the same ingredients and process used in my PIZZA DOUGH RECIPE, just don't forget to add some good loving tender care!
    I must confess that the credit for some of the instructions I will show you is not totally all mine: a few years back I happened to watch a documentary on Genovese-style focaccia, and ever since I tried it, the tips I discovered have become the only ones that make my focaccia a great success. The texture stays airy, the flavor is authentic, and as soon as my slice is over, all I can think of is: "why didn't I make another one just for myself?!"
So, get ready to make the best GF Focaccia you have ever tasted,
and learn a few of my "secret tricks" along the way...
(Makes 2 nice size focaccie)
  • 4 cups of your favorite GF flour mix + 1 extra cup (to coat kneading surface or to add to a dough that may be too watery) - Please email me to find out what my GF flour of choice is
  • 2 tbsp of a trusted GF yeast
  • 1 tsp of white or sugar in the raw (to activate the yeast)
  • 4 oz of lukewarm water (*I microwave it in a safe glassware for 30 seconds. If you do not own a microwave, you can heat 2 oz. of water in a small pot on the stove for less than a minute, and add 2 oz. of natural/faucet water to it+ 2 oz. of milk or milk substitute (here is my first secret ingredient!)
  • 4 tsp of EVO (+ more for sprinkling over the finished product)
  • 1 tsp of Italian table salt
  • 2 tsp of coarse salt to sprinkle on the Focaccia
  • A few leaves of fresh rosemary
  • Option: you can also top it with your favorite GF olives, peppers, capers, onions (see recipe here)
Let's get mixing...
  • In a heat-safe measuring glassware heat 4 oz of water (*see heating options in the ingredients' section)
  • Add 2 oz. of cold milk, and 1 tbs of the yeast, ... stir, and wait for 1 minute, before adding the sugar and stirring again
  • After 1 more minute, add the 3 tsp of EVO, and stir
  • Coat a medium mixing bowl with oil, and pour the GF flour in
  • Add the remaining yeast to the flour, and stir with a fork
  • Slowly pour the liquids into the flour and mix with a spatula collecting the flour from the bottom up until everything is incorporated
  • Add the salt, and keep mixing until it starts taking shape. No "knead" to get your hands dirty at this point. If the dough is wet, do not worry, as you will be able to add more flour after it has rested).
  • Cover the bowl with plastic wrap and foil, and let it sit in a warm spot for 30 minutes
Let's get kneading...
  • After 30 minutes, add a handful more flour to the dough, and mix it in the same bowl with your hands
  • Split it in 3 or 4 pieces (making sure you cover the rest, so it will not dry out). On a flat surface (a marble table top or a big wooden board will do) sprinkle some flour 
  • Knead the piece of dough, folding it and rolling it on the surface a few times to form a ball
  • In an oven-safe baking dish, spread some oil along its entire surface and edges (I prefer to use glassware dishes of any shapes)
  • Put the dough in the baking dish, press your fingertips gently into the dough, flattening it by pushing towards the edges to spread it
  • With your fingertips gently press throughout the dough to make "indentations"
  • Sprinkle the EVO, coarse salt, and rosemary leaves
  • ... And here comes my little secret: with your fingertips spritz some cold water all over the stretched dough, making sure that some ends up in the indentations
  • Cover with plastic wrap, and let it rest for 25-30 minutes in a warm spot
  • Preheat the oven to 455F
  • Remove the plastic wrap, and place the baking vessel in the oven 
  • Bake for 20-25 minutes, or until focaccia is golden brown
  • Remove from baking-ware and serve on a wooden board
  • Option: The same dough will make great GF PIZZA (Click HERE) and CALZONE (Click HERE)
Buon Appetito!
For questions or comments, 
please send me an email at:, 
or leave a comment in the section below. 
I would love to know how yours came out!
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