Traditional Focaccia (with a gluten-free variation) – How to Make it

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traditional focacciaFocaccia

Focaccia is one of the most traditional Italian recipes. Maybe you know it because its preparation is similar to the base for the Pizza Margherita, but the history of focaccia doesn’t stop there.

In ancient Rome, the people had a particular kind of flat bread called panis focacius, which then became parte of pretty every regional cuisine in Italy. Today you’ll be able to try it in several forms, but this one is the traditional recipe.

At the end of this post you will find also a gluten-free version for the gluten intolerants: it preserves the same taste, and that is why I love Italian cuisine so much!



• 500 g manitoba flour
• 350 g water warm
• 4 tablesoopns extravirgin olive oil
• 10 g salt
• 12 g fresh baker yeast
• extra virgin olive oil
• baking sheets


Dissolve the yeast in the water and mix in a table spoon of flour. Let it sit for 15 minutes. Take the flour and add the water-yeast mixture , once you have mixed add the salt, continue to mix for 5
minutes then add the olive oil. If the dough is too sticky add more flour, a little at the time until you obtain a soft and slightly sticky dough. Knead it with your hands until your dough becomes smooth. Rub it with a little olive oil cover with a tea towl and let it rise for 1 hour. Then divide the dough in two balls. Oil them, cover them and let them rise for another hour. Oil a baking tin after you have added the sheets and with your hands spread the dough to the form of the pan. Oil the surface and let them rise again for a further 30 minutes. Place in very hot oven (200-250°C) for about 15-20 minutes. Let it rest for a few minutes befor cutting. If you like to make a walnut focaccia once you have finished to knead the dough you can add 50g of crushed walnuts. You can also top with rosemary the plain focaccia or with cherry tomatoes or olives before putting it in the oven.

Gluten-free Focaccia

gluten-free focacciaIngredients

• 1 boiled m-lrge size potato – peel and mash (dry no milk etc)
• 100 grams of flour without gluten
• 50grams of rise flour
• 1 packet of yeast
• 175 g water warm
• 4 tablesoopns extravirgin olive oil
• 10 g salt
• extra virgin olive il for drizzling

** follow the same procedure as above for focaccia however mix the flours together with the potato, also take note the water is half the other dose**