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Gluten-Free Sourdough Focaccia

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Rising Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 9 large slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free


This Gluten-Free Sourdough Focaccia Bread is a simple seven-ingredient focaccia recipe that’s made with gluten-free sourdough discard. It’s easy to make, super fluffy and soft, and absolutely delicious! Perfect for dunking in olive oil, using as sandwich bread, or making into sourdough croutons.


  • 20g psyllium husk (see Notes)
  • 450g filtered waterroom temperature
  • 225g gluten-free sourdough startercan be active or fresh discard (see Notes)
  • 120g starch of your choice, such as potato starch, tapioca starch, or arrowroot starch
  • 215g gluten-free whole grain flours of your choice, such as quinoa floursorghum flourbrown rice flour, or combination. I have tested with these three.
  • 15g sea salt
  • Olive oil, for drizzling on top
  • Toppings of choice: herbs, sea flaky sea salt, tomatoes, raw or caramelized onions…be creative!


  1. Grease a 9×9″ square baking pan with olive oil; set aside.
  2. Combine the psyllium husk and the water in a large bowl or the bowl of a stand mixer. Let it thicken and gel up for about 5 minutes. Add in the sourdough starter and mix to combine.
  3. Add in the starch, flour, and salt. Mix until a smooth dough forms. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb.
  4. Press into your prepared pan, or press it into a similarly sized shape on a baking sheet.
  5. Let rise for 3 to 5 hours at warm room temperature, or for up to a day in the refrigerator. The dough will feel lighter and puffy when it’s ready.
  6. An hour before you’re ready to bake, preheat the oven to 425ºF.
  7. When it’s fully risen, drizzle the dough with a healthy glug of olive oil and use your fingers to press dimples into the dough.
  8. Add toppings if desired, or just sprinkle with flaky sea salt.
  9. Bake for 35 to 40 minutes, or until golden brown and baked through.
  10. Let cool for 30 minutes and then remove from the pan and allow to cool completely on a wire baking rack (this keeps the bottom from getting soggy). 
  11. Store at room temperature for two to three days, in the fridge for up to a week, or slice and freeze in an airtight container for up to six months.

Keywords: sourdough, focaccia, gluten-free, sourdough starter, sourdough discard