Gluten-Free Sourdough Focaccia

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.

Course Bread, Gluten-Free Bread

Cuisine Gluten-Free, Italian, Sourdough, Vegan

Keyword focaccia, gluten free, sourdough, sourdough discard, sourdough starter

Prep Time 15

Cook Time 40

Rising Time 4

Total Time 4 55

Servings large slices

Author Rachel Conners

Ingredients

20 g psyllium husk see Notes
450 g filtered water room temperature
225 g gluten-free sourdough starter can be active or fresh discard
120 g starch of your choice such as potato starch, tapioca starch, or arrowroot starch. See Notes.
215 g 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. See Notes.
12 g to 15g sea salt use the smaller amount if you're adding salty toppings
Olive oil for drizzling on top
Toppings of choice: herbs sea flaky sea salt, tomatoes, raw or caramelized onions...be creative!

Instructions

Grease a 9x9" 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.
20 g psyllium husk, 450 g filtered water, 225 g gluten-free sourdough starter
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.
120 g starch of your choice, 215 g gluten-free whole grain flours of your choice, 12 g to 15g sea salt
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.
Olive oil
Add toppings if desired, or just sprinkle with flaky sea salt.
Toppings of choice: herbs
Bake for 35 to 40 minutes, or until golden brown and baked through. If you'd like to test for temperature, you're looking for an internal temp of about 210°F (or a little less if you're at altitude).
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.

Notes

If you'd like to replace the starch and flour with a gluten-free flour blend, I recommend using my homemade gluten-free bread flour blend. In this case of this recipe, that is 335g.

If you prefer a store-bought blend, I like this multi-flour blend from Vitacost. This blend uses very similar ingredients to the ones my recipe calls for, with no additives or gums.