My bestie, Amadeo (actually my brother from another mother!) is an amazing cook.

Like amazing amazing. His food is better than you can find in almost any restaurant.
He is not, however, gluten-free.

But someone that he loves (me!) is.

So he developed the recipe below for gluten-free focaccia – and it is delicious!!
For an incredibly satisfying, crusty bread full of that mouthwatering olive oil aroma, this recipe is the bomb diggity.

Thank me later.

Oh and be sure to follow Amadeo here. He posts GORGEOUS dishes that he creates at home, along with tips on how to make them!

Gluten-free Focaccia:
3 cups Bob’s Red Mill 1:1 Gluten-free flour (by the way – this is an excellent flour to keep on hand for gluten-free baking!)
1 cup lukewarm water
1 package active yeast
Good quality Olive Oil

Heat the oven slightly and turn off.
Put approximately 1 tsp of sugar in the cup of warm water & mix.
Then add the yeast & mix. Leave it for 10 min or so.
Put the flour into a big bowl. Pour the water/yeast mixture in and mix together.

Add a generous (and I really mean generous!) amount of olive oil and a bit more warm water and continue mixing with a silicone spatula.
The consistency should resemble a pizza dough.
Cover the dough with a clean towel and put over night either in the oven or any warm space.
Then bake at 350 degrees for 50-60 minutes.

Enjoy!

Maybe even make two of these at once, because one loaf won’t last long!

Oh and if you’d like to see a collab video of Amadeo and I where we make (naturally gluten-free) arepas in a very hot New York City kitchen, check it out here. These arepas are one of Amadeo’s specialities and I can attest to how delicious they are (because I stuff my face with them every time he makes them 😂).