Focaccia

Enjoy this delicious Italian bread, rich with your favorite olive oil, made with our Bread Mix. You can also make Focaccia with our Pizza Crust Mix.

Ingredients

    Yield:

    • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
    • 2-1/4 tsp yeast (one yeast packet -- enclosed in 19 oz mix bag)
    • 1 tsp sugar
    • 1-3/4 cup warm water
    • 1/4 cup olive oil (plus for the pan and sprinkling on top)
Directions

    Combine yeast packet, sugar, and 1/4 cup warm water. Let foam for 5 minutes. Add olive oil, remaining 1-1/2 cups warm water, and Pamela's Gluten-Free Bread Mix. Mix for three minutes. Put in a 9x9 pan greased with olive oil, sprinkle top of dough with olive oil to help spread it in the pan, spread to sides until dough is approximately 1/4-inch tall. Rise for 1 hour. Bake in a preheated 400° oven for about 20 minutes or until brown.

    Optional: Before baking add salt and green onions, or sun dried tomatoes, olives and goat cheese, whatever you like.

    Pamela's Note: Do not skimp on the olive oil. If you've never had Focaccia before, the olive oil should come off on your fingers while you eat it!

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews
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(7)
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D
Delicious!!!

This is delicious and beautiful. I baked it in a cast iron skillet, so it rose perfectly. I will make this again. I tried to attach a picture, but it won't cooperate.

J
Julia

Hello there,

Yesterday I tried this recipe! The aesthetic result was amazing, beautiful golden focaccia. The inside though had a weird texture. It looks a bit glossy as in not cooked well. But I actually cooked it much longer than recommended, around 40/45 min by the end of it. I tried also some gf bread in the past weeks and had the same problem, so maybe it is how it is with gf flours?

Any suggestions would be welcome!

Thank you!

B
Beah

I love Pamela's products and have been using the all purpose flour a long time. I want to make focaccia. Can I substitute AP flour for bread mix...live far away from stores and want to bake today...

M
Marcia Berg

This was very good, but even using a 9x13 pan it was about 1/2 inch thick before rising. It was golden brown on top but doughy and chewy inside after 20 minutes at 400 degrees, so I put it back in the oven and it took an additional 20 minutes to finish baking. I put foil on top to prevent the surface from burning. It stuck to the bottom of the glass pan even with all that olive oil. It was around an inch thick after baking. Next time I will cut the recipe in half and use a 9x13 inch pan lined with parchment. I think it's definitely worth another try.

D
Donna

This is my go to bread recipe. I add Italian spices for a pizza crust; sun dried tomatoes, onions and cheese for sundried tomato bread... I add some Dijon mustard for the bread base of my ham loaf sandwich... I have even modified it for cinnamon rolls. Love the versatility of this recipe!