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.



    • 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)

    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 10 reviews
Theresa Mabe
Fruit Foccacia

I was thrilled to see a foccacia recipe! I have made a fruit version for my family for years but went GF in recent years so couldn’t eat it myself. I soaked 1/3 cup of golden raisins, dried cranberries and regular raisins in very hot water while I bloomed the yeast, drained the fruit and used the water in the recipe. I added the fruit before mixing and spread into an 11x16 pan liberally greased with olive oil and sprinkled the top with raw sugar. I let it rest for 60 min and baked for 35 min. My husband said oh you made the fruit bread! He has wolfed half the pan down and hasn’t noticed its GF!!

Fantastic !

We’ve made this a couple times now. First with a 9x13 and it was a little too thin. Once we switched to the 9x9 it was perfect. Will continue to use this as a quick bread in our kitchen.


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.


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!


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 far away from stores and want to bake today...