Sourdough Focaccia

This Gluten-Free Sourdough Focaccia is airy, golden, and irresistibly flavorful—infused with the signature tang of sourdough and topped with pools of olive oil and perfectly crisped edges. This recipe is very much a base recipe that can have herbs or any additional add ons worked into the dough for an even more exceptional flavor! The crumb is light and pillowy, the crust delightfully crunchy, and every bite tastes like something straight out of an artisan bakery… but completely gluten-free. Serve it warm with dips, soups, sandwiches, or enjoy it tear-by-tear right off the pan. One bake and it instantly becomes a household favorite.

Ingredients

Method

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Step 1

In a bowl, mix together the active starter, warm water and psyllium husk and let sit for a minute.

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For

6

M

I

Starter + Husk Mix

250

g

Sourdough Starter, active

500

g

Water, warm

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Notes

I like to cut mine into rectangles for sandwiches and slice them in half before loading them with my favorite fixings!

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