Focaccia Margherita

Focaccia Margherita

Prep time: 1 ½ hours  | Cook time: 25 min.  | Servings: 10-12


For the dough:

  • 2 cups of warm water

  • 4.5 cups of unbleached, gluten-free bread flour

  • ¼ oz of dry yeast

  • 1.5 tsp of sugar

  • 3 tsp of salt

  • 2.5 oz of olive oil

  • 1.5 tsp of oregano

  • 1.5 tsp of garlic powder

For the topping:

  • Cherry tomatoes

  • Basil leaves

  • Mozzarella cheese

  • 1 oz of olive oil


  1. Preheat oven to 425 degrees.

  2. Prepare cookie sheet with parchment paper.

  3. In a stand mixer bowl, mix water and yeast with a whisk, and let it sit until bubbles surface.

  4. Attach the dough hook, select the low mixing setting, and add all ingredients. Mix on medium until a ball is formed. Clean the sides of the bowl.

  5. Knead the dough on a lightly floured surface until the dough holds its shape.

  6. Place the dough in a large sealable container. If you don’t have one, you can use a large bowl and cover with a kitchen towel. Let dough rise 45 minutes to 1 hour (depending on the humidity of your home, this may take up to 2 hours).

  7. Remove dough from bowl onto lightly floured surface, and divide dough in half.

  8. Place dough on baking sheet pan. Using a rolling pin, shape the dough into the rectangle shape of the pan.

  9. Sprinkle olive oil, cheese, tomatoes, and basil, then bake for 20 to 25 minutes.

A visual guide, with photos by Cayla Torres

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