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 water, room temperature
- 225g gluten-free sourdough starter, can 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 flour, sorghum flour, brown 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!
- Grease a 9×9″ square baking pan with olive oil; set aside.
- 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.
- 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.
- Press into your prepared pan, or press it into a similarly sized shape on a baking sheet.
- 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.
- An hour before you’re ready to bake, preheat the oven to 425ºF.
- 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.
- Add toppings if desired, or just sprinkle with flaky sea salt.
- Bake for 35 to 40 minutes, or until golden brown and baked through.
- 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).
- 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.
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: sourdough, focaccia, gluten-free, sourdough starter, sourdough discard