Italian herbed focaccia with caramelized onions & kalamata olives (allergen-free)


Let’s face it—eating gluten-free breads may have persuaded you that bread is really NOT the staff of life and that you can get by just fine without bread. Having tasted many unappealing products, I completely understand.

I teach this focaccia recipe in my cooking classes and the sound effects are very rewarding. People groan with pleasure. This focaccia is very, very easy and fast and just about fool-proof.

Give it a try and see what you think!


Italian herbed focaccia with caramelized onions and kalamata olives

Prep Time: 10 minutes
Rise time: 1 hour
Baking time: 20 to 25 minutes
Yield: 11 x 16 pan (also called a jelly roll pan or quarter sheet pan)

500 grams or 3 ½ cups* of Pamela’s Gluten-free Bread Mix
2 ¼ teaspoon yeast (yeast packet enclosed with 19 oz bag)
1 teaspoon sugar
1 ¾ cup warm water
¼ cup olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
1 onion, sliced and sautéed until soft and yellowing
¾ cup halved, pitted, drained kalamata olives
Additional Olive oil

*I highly suggest that you weigh all of your ingredients. There will be a post on this soon.

Preheat oven to 400 degrees

Combine yeast, sugar, and ¼ cup of warm water in large bowl of mixer. Let foam for 5 minutes.
Add olive oil, remaining 1 ½ cup warm water, herbs, garlic powder, and Pamela’s Gluten-free Bread Mix.
Using balloon whisk attachment, mix for 3 minutes. Please use a timer so you mix for THREE MINUTES. Scrape bowl occasionally.

tip: add desired toppings now so they stick to the dough well.

tip: add desired toppings now so they stick to the dough well.

Oil jelly roll pan, 11 x 16 inches. Line with parchment paper and oil the parchment paper.

Spread dough on parchment paper. You can help with wet fingers. Pour olive oil on top in thin layer. Spread onions and olives on dough.

Allow to rise for 1 hour.

tip: the dough should double in thickness

tip: the dough should double in thickness

Before baking sprinkle liberally with more olive oil.

Bake on lowest rack for 20 to 25 minutes until golden brown.

Devour!!! Do not skimp on the olive oil. Your fingers should be oily from the focaccia as you eat it.


As seen on Positive Kitchen.


// If you try this recipe, let us know in the comments below!


6 thoughts on “Italian herbed focaccia with caramelized onions & kalamata olives (allergen-free)

  1. Shari-Took your class at Greenlake PCC which had this recipe. My teenage daughter who is gf/df/ef announced it was the best thing EVER, and proceeded to eat the entire pan. Fantastic recipe, easy to make, thank you. See you for your Spring class!

    • Hi Emi,

      We’re so glad you enjoyed them! By happy coincidence, scones are the next recipe that will go up, but we also wanted to let you know that we plan the upload schedule ahead of time, so we might not always be able to accommodate recipe requests that quickly. We’re always looking for new recipe ideas, though, so please let us know if there’s a dish that you want us to feature here!

      Positive Kitchen 🙂

  2. I love this recipe! I’ve made it several times, and it turned out perfectly all but one time (when I accidentally used the blue Pamela’s bag instead of the Bread Mix bag). It still tasted great but didn’t rise properly, and the texture was off. My neighbor-with-no-dietary-restrictions asked me to bring her some whenever I make this focaccia!

    • Hi Katy,
      I loved your comment 🙂 and it emphasizes the need to read each recipe through slowly and to gather all of the ingredients before we start to bake. I just took a photo of the two mixes you mentioned and I promise to post about my favorite mixes real soon. And keep baking!!!

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