Gluten Free Sourdough Focaccia

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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:

  1. 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.
  2. 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!
Levain/preferment on the left, starter on the right.


  • 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


  1. In a medium size bowl combine water, egg and psyllium husk, stir and set aside to gel.
  2. In a large mixing bowl add 1:1 gf flour and sea salt.
  3. Combine levain/active starter with the gelled psyllium mixture, mix well.
  4. 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.
  5. Using a silicone spatula, spread dough into greased 9 x 13 baking dish.
  6. 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.
  7. 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

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  1. Angela White says:

    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!

  2. Cindy C says:

    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?

    • McKenzie says:

      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!

  3. Monique says:

    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?

    • McKenzie says:

      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!

  4. Monique says:

    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?

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