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This homemade focaccia is like a dream for gluten lovers! The bread is fluffy yet crispy, and surprisingly easy to make. It’s delicious on its own or perfect for a sandwich. The olive oil and herbs in this recipe give it so much flavor – you’re in for a real treat with this Italian bread!


Prep Time 1 hour
Cook Time 15 minutes
Total Time 12 hours
Course Appetizer, Side Dish
Servings 12


**For the Dough:**

  • 4 2/3 cups of all-purpose flour
  • 2 1/4 teaspoons of salt
  • 1 teaspoon of granulated sugar
  • 2 1/4 teaspoons of instant yeast
  • 2 1/3 cups of lukewarm water
  • 3 tablespoons of olive oil for greasing the bowl

**Chili Oil:**

  • 4 tablespoons of olive oil
  • 5 to 7 garlic cloves
  • 1 teaspoon of rosemary
  • 1 teaspoon of thyme
  • 1 teaspoon of red pepper flakes
  • A sprinkle of sea salt


  • Flaky sea salt
  • Grated parmesan


  • In a large mixing bowl or stand mixer bowl, whisk together water, salt, sugar, and instant yeast until well combined.
  • Add the all-purpose flour to the bowl and mix until a soft and elastic dough forms.
  • Generously grease another bowl with olive oil.
  • Transfer the dough to the greased bowl, cover tightly with plastic wrap, and refrigerate overnight or for 24 hours for best results.
  • In a small pan over medium heat, sauté the red pepper flakes, garlic cloves, rosemary, thyme, and salt for 2 to 3 minutes.
  • Transfer the mixture to a jar or small bowl and let it meld together overnight while the dough rests.
  • The next morning, deflate the dough completely with a rubber spatula and shape it into a ball.
  • Grease a 9×13 pan with half of the infused oil (about 2 tablespoons).
  • Transfer the dough to the greased pan and let it rest for 2 to 4 hours until it reaches room temperature.
  • Preheat the oven to 425°F.
  • Drizzle the rest of the infused oil on top of the dough. Using your fingers coated in oil, make dimples in the dough all over. Sprinkle sea salt on top.
  • Bake in the oven for 20 to 30 minutes or until golden and crispy on top and around the edges.
  • Remove from the oven, let it cool for 10 to 15 minutes, then slice into squares.
  • Garnish with grated parmesan and enjoy while it’s warm!

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