Having a gluten free sourdough starter has opened soo many doors to delicious recipes again, and this is one of them. Easy to make and will be ready in just a couple hours – I love to prep my dough in the morning and enjoy this with lunch or as an afternoon snack – and the topping ideas are endless.
You can use a larger baking dish to spread your dough thinner like we do for some flatbread vibes or try an 8×8 baking dish and a thicker focaccia bread.
Feed your starter 1-2x in the 24 hours before making this recipe to ensure it’s good & active. You can then do one of two options:
- If you want to use starter right from your jar, do a big feeding of 125g gf of choice + 125g warm water – this ensures you have at least 250g of starter available with some left over. Allow to rise/double before making recipe.
- Or build a levain/preferment: In a second jar or a bowl, add 50g of active sourdough starter + 100g gf flour + 100g warm water. Allow to rise/double before using in recipe.
If you’re gluten free and needing a sourdough starter, I can send you some of mine!
INGREDIENTS:
- 250g active gluten-free sourdough starter
- 12 g psyllium husk
- 1 room temp egg or 50g aquafaba (liquid from canned garbanzo beans)
- 280g warm water
- 200g 1:1 gluten-free flour
- 9g sea salt
For topping:
- Olive oil
- Sea salt
- Dried herbs
TO MAKE YOUR DOUGH:
- In a medium size bowl combine water, egg and psyllium husk, stir and set aside to gel.
- In a large mixing bowl add 1:1 gf flour and sea salt.
- Combine levain/active starter with the gelled psyllium mixture, mix well.
- Pour your wet ingredients in with the dry and using electric stand mixer (or hand stir with wooden spoon) stir dough until just combined, dough will be wet.
- Using a silicone spatula, spread dough into greased 9 x 13 baking dish.
- Cover with tea towel and allow to rise until visibly puffy.
I like to place ours in the oven with only the light for about 1 1/2-2 hours.
Note: You can leave it on the counter at room temp as well. Proof time may vary. - Once proofed, preheat oven to 425°F. Dimple dough with fingertips and drizzle with olive oil, sprinkle with flaky sea salt & fresh or dried herbs or toppings of choice, see ideas below.
- Bake uncovered at 425° for 20 minutes. Then reduce temp to 400° bake for 30-40 minutes until golden brown.
- Allowed to cool in pan 5 minutes then move to wire cooling rack (this will keep the crust from sweating and becoming gummy.
- Cut & enjoy alone or dipped in one of the following ideas:
+ balsamic vinegar & olive oil
+ marinara sauce
+ your fave salsa or queso
Alternative toppings:
+ kalamata olives,
+ jalapeños & cheddar cheese
+ fresh sliced tomatoes & mozzarella.
+ minced garlic, goat cheese & arugula
When you make your own focaccia, tag me on instagram! I can’t wait to see!! Enjoy!
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recipe adapted from A Couple of Celiacs
First attempt was good, but crispier than I was aiming for. Second attempt, I modified a few steps.
1. Use Airbake (insulated) pan.
2. Mix the egg, psyllium, starter, water with a hand mixer-pulse the blend about 30 seconds till bubbly and frothy before adding to flour/salt mixture.
3. Once all blended, leave I dough in bowl and place on plant heating mat to proof for an hour or under light if you don’t have a heat mat.
4. Spray a little olive oil onto airbake pan,
then dump and spread using oiled spatula 1/2” thick. Brush herbed EVOO on top, then finger press, then proof another hour on heat mat-maintaining 75-80 degrees
5. Bake 425 20 min, then 400 25 min, I
added Italian cheese and baked 7 more minutes. Cool 5 minutes, slice and enjoy!
BEST you will ever eat!
I made this but only had ground flax. It worked but maybe did not rise enough. My gluten free friend said it was delicious. Will psyllium husk make a big difference?
Flax is a great egg replacer, but serves a different purpose than the psyllium husk in this recipe. I would say give it a go with psyllium and also proof half an hour longer if needed, or in the oven with the light on for a little more warmth in the winter for the best rise.
Hope that helps!
Hi, I absolutely LOVE this recipe!!!
I am having some difficulty with it being gummy in the middle though…we just cut it in half and toast it to combat it 🙂
I love the flavour so much and I’m wondering if I could cook it in a loaf tin to make a loaf of bread?
I would try a couple things and see if one of these makes the difference, either reduce the water by 10-20 grams or proof a little longer + bake a little longer, maybe add 10 mins to the baking time for your next one. Or leave the temp at 425. The variations in environment/humidity and ovens can impact it a little. You could try another pan, stainless or cast iron would get hotter with more even heat.
Hope that helps!
Hi, we absolutely LOVE this recipe!!!
I do have difficulty with it being gummy in the middle, we just cut it in half and toast to combat it 🙂
I wonder if I could put it in a loaf tin to make a loaf of bread instead of foccacia?