Bakers Journal

Bakers Formula: Gluten-Free Focaccia

April 4, 2022
By Canadian Celiac Association



  • 2 cups minus 2 tablespoons (300 g) Cup4Cup Wholesome flour
  • 2 cups minus 2 tablespoons (300 g) Cup4Cup Multipurpose flour
  • 1/4 ounce (7g) instant dried yeast
  •  2-1/4 teaspoon (14 g) kosher salt
  • 1 tablespoon plus 2 teaspoons (25 g) sugar
  • 2-1/4 cups carbonated water
  • 1/2 cup olive oil
  • Maldon salt or other coarse salt, for finishing
  • Coarsely chopped rosemary for finishing


  1. Combine all of the dry ingredients in a stand mixer bowl fitted with
    a paddle attachment. Paddle until all of the ingredients are combined. 
  2. Add the water then paddle on lowest speed just until all the ingredients come together, and no lumps of flour remain. Scrape the sides of the bowl if necessary.
  3. Pour 1/4 cup of olive oil in the bottom of a 9” x 9” baking dish. 
  4. Transfer the dough to the baking dish and spread it out evenly.
  5. Allow the dough to proof in a warm humid area of the kitchen for 90 minutes or until doubled in size.  
  6. While the focaccia is proofing, preheat your oven to 400 degrees.
  7. After the focaccia has proofed, wet your fingers and press dimples randomly into the surface of the dough.
  8. Pour the remaining 1/4 cup of olive oil over the top surface of the dough. 
  9. Place the focaccia in the centre of the oven. Reduce the heat to 375 degrees. 
  10. Bake for 35-45 minutes or until the focaccia is a deep golden-brown color with crisp edges.  
  11. Remove from the oven and sprinkle with the chopped rosemary and Maldon salt. 
  12. Cool until warm before cutting into desired portions.

For more recipes, visit





Print this page


Stories continue below