Sourdough Focaccia

Name: Sourdough Focaccia
Prep time: 195 min
Cook time: 40 min
Total time: 235 min
Yield: 6 servings
Ingredients: 250 g Sourdough Starter; 500 g Water; 20 g Psyllium Husk; 130 g Arrowroot Powder; 150 g Millet Flour; 45 g Sorghum Flour; 20 g Brown Rice Flour; 7 g Salt; 52 g Olive Oil

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.

Prep

3h 15m

Cook

40m

Total

3h 55m

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.

Prep

3h 15m

Cook

40m

Total

3h 55m

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

Starter + Husk Mix

250

Sourdough Starter, active

500

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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Made it?

Active Sourdough Starter,

Dairy Free,

Egg Free,

Fresh Milled Flour,

Gluten Free,

Refined Sugar Free,

Sourdough Bread,

Xanthan Gum Free,

Breads,

Basic Tier,

Pro Tier,

Volume 3 - GF Sourdough

Comments

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Laurie G

2 months ago

Hi! Does this dry out pretty quickly? I made a different focaccia recipe and it was so good out of the oven, but then the next morning it was pretty dry and not nearly as good. Do you have any tips for getting focaccia to last longer? Thanks!

Farm Fresh Family

a month ago

This one holds moisture well! Cover it on the counter with towels, make sure it's not open to air. Depending on where you live, you can leave it out for a couple of days. If you are in a place where bread molds quickly you'l'l need to put it in the fridge with an airtight container - and then heat it up.

Rhonda S

4 months ago

If you want to add in herbs or cheese when to you add them, with the dry ingredients in the beginning?

Farm Fresh Family

4 months ago

You can do one of two things - one, wait until you form your dough and add it in when you oil the dough and work it in with your fingertips. Or, two - if you want it infused in the dough, add it in when the dough ingredients are incorporated but still in the mixer. Give it a mix or two and then add it to the oiled pan.

Chelsea T

7 months ago

So delicious! Made this and added cheese, garlic powder and onion powder. We ate the whole thing in an afternoon. Definitely making again soon!

Jennifer R

7 months ago

Ahh I love this so much! Yessss! It’s the perfect base recipe to doctor up however you see fit!!