Gluten
This high-hydration gluten-free focaccia delivers the same crispy crust and airy crumb as traditional Italian focaccia, using Caputo gluten-free flour and a batter-like dough that defies expectations.
This high-hydration gluten-free focaccia delivers the same crispy crust and airy crumb as traditional Italian focaccia, using Caputo gluten-free flour and a batter-like dough that defies expectations.
Delivery in as fast as one hour.*
Prices vary by store
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In a spiral mixer or stand mixer fitted with a paddle attachment, combine the Caputo Gluten Free Flour, baking soda, and yeast. Mix for 2–3 minutes to evenly distribute the ingredients throughout the flour. Note: The yeast is mixed directly into the dry ingredients because instant yeast does not require blooming in water first. This method ensures even distribution and simplifies the mixing process.
Add the water and mix on low speed for 3 minutes until the dough begins to come together. Gluten-free doughs typically contain more hydration than traditional pizza doughs, so the mixture may appear softer or stickier than expected at this stage.
Add the salt and continue mixing for another 3 minutes. Then add Olitalia Extra Virgin Olive Oil and mix for an additional 4 minutes, until the dough is smooth and fully incorporated.
We recommend using food-safe gloves lightly coated with extra virgin olive oil before handling the dough, as gluten-free dough is naturally stickier than traditional dough. The olive oil helps prevent sticking and makes the dough easier to handle and shape. Remove the mixing bowl from the mixer, cover it tightly with plastic wrap, and refrigerate the dough for 30 minutes.
After at least 30 minutes, remove the dough from the refrigerator and divide in half (about 790 g dough balls) for a 10" x 14" Detroit-style pan. Generously brush the pan with Olitalia Extra Virgin Olive Oil, then lightly coat the top of the dough with olive oil as well.
Gently stretch the dough until it reaches all sides and corners of the pan. If the dough resists stretching, let it rest for a few minutes and continue gradually until fully spread. Cover with plastic wrap and let rise in a warm place for 1 hour.
Once the dough has risen, remove the plastic wrap and add your toppings. Cover again and allow the dough to rest in a warm place for another 30 minutes.
Preheat your oven to the highest possible temperature (typically 500-550°F). Allow the oven to fully preheat before baking. Place the Detroit-style pan in the oven and bake for 10–15 minutes, or until the crust is evenly golden brown and the cheese around the edges is caramelized.
Once fully baked, carefully remove the pizza from the pan and transfer it to a cooling rack. Let it rest for 10 minutes before slicing to prevent the cheese and toppings from sliding when cut.
Slice, serve, and enjoy!
Store cooled focaccia in an airtight container at room temperature for up to 2 days; freeze wrapped for up to 3 months and reheat in a 350°F oven.
kitchen scale · stand mixer with dough hook (optional but recommended for high-hydration dough)
The high hydration level (800g water to 1kg flour) creates a wet, batter-like consistency that develops proper structure during bulk fermentation and produces the characteristic airy crumb of focaccia.
This recipe is formulated for gluten-free flour; substituting regular wheat flour changes the recipe fundamentally and defeats the gluten-free purpose. Stick with Caputo or another quality gluten-free bread blend.
Store in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 3 months. Reheat in a 350°F oven for 5-10 minutes to restore crispness.
Baking soda works with the instant yeast to provide lift and crumb structure in gluten-free dough, which lacks gluten's elasticity and relies on chemical leavening for proper rise.
Yes. After mixing, refrigerate the dough for up to 24 hours, then bring to room temperature before shaping and final proofing.
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