Gluten-Free Sourdough Focaccia
Focaccia is one of the kinder gluten-free breads. The dough is meant to be wet and sticky, there is no shaping, and a generous pool of olive oil in the pan does a lot of the work of crisping the bottom.
This version relies on an active gluten-free starter for its rise and psyllium husk for structure. Expect a tighter, more even crumb than wheat focaccia, with a crisp edge and a soft middle.
Research-backed recipe. The amounts and times follow methods published by several gluten-free bakers, written here as an original recipe inside the ranges those methods share. Treat the times as a range, and let the look of the dough make the call.
A note on celiac disease and shared kitchens. This kitchen also bakes wheat sourdough, so I cannot promise that these recipes are safe for celiac disease. They are written for gluten-free and gluten-sensitive bakers. If you have celiac disease, bake in your own gluten-free setup and read every ingredient label for a gluten-free certification. Ask your doctor what is right for you.
Which one is this?Compare all 3 focaccia recipes
These 3 focaccia recipes are close cousins. Here is how they differ, so you can pick the right one.
- Easy Focaccia in a 9x13 Pan15 hr 48 min · Makes 1 focaccia
One pan, olive oil and minimal toppings, made with bread flour.
You want a simple focaccia without much fuss.
- Focaccia with Four Toppings16 hr 28 min · Makes 8 pieces
Four topping variations on a high-protein bread flour dough.
You want a choice of toppings from one dough.
- Gluten-Free FocacciaYou are here4 hr 13 min · Makes 12 pieces
Brown rice, sorghum and tapioca flours, with a much shorter rise.
You bake gluten-free.
Why You’ll Love It
- No kneading and no shaping, just a wet dough stirred together
- Olive oil in the pan fries the bottom to a crisp golden crust
- Rises on the counter, and a warm South Florida kitchen speeds it up
- Cuts into squares that dip well or split for sandwiches
Ingredients
Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent result, especially for the flours and the starter.
- Whole psyllium husk (14 g): The binder. Use whole husks and not powder.
- Filtered water, room temperature (320 g / about 1⅓ cups): Gels the psyllium and hydrates the flours.
- Gluten-free sourdough starter, active (140 g / about ½ cup plus 2 Tbsp): Use a bubbly starter that has recently doubled, because it supplies the rise.
- Brown rice flour (90 g / about ½ cup plus 1 Tbsp): The whole-grain base.
- Sorghum flour (80 g / about ½ cup plus 1 Tbsp): Adds body and flavor.
- Tapioca starch (80 g / about ⅔ cup): Gives the crumb a little chew and helps the crust crisp.
- Extra-virgin olive oil, divided (60 g / ¼ cup): 15 g goes in the dough, 30 g in the pan and 15 g on top.
- Fine sea salt (8 g / 1¼ tsp): Seasons the dough.
- Fresh rosemary leaves (4 g / about 1 Tbsp): Pressed into the dimples before baking.
- Flaky sea salt (2 g / about ½ tsp): Scattered on top for crunch.
Equipment
Gear guides: Sourdough Equipment Guide·Kitchen Scales·Banneton Sizing·Scoring Tools·Storing the Loaf·Pizza Stone vs. Baking Steel·Shop All Picks →
- Kitchen scale: weigh the flours and the starter for a repeatable dough.
- Mixing bowl: for gelling the psyllium and mixing the dough.
- Whisk: mixes the psyllium gel smooth.
- 9×13-inch baking pan: holds the dough and fries the bottom in olive oil.
- Cooling rack: keeps the bottom crisp while the crumb sets.
Sample Schedule (Same Day)
Mix
- Gel the psyllium for 5 minutes
- Stir together the dough
Rise
- Rest about 2 hours in the bowl
- Rise 1 to 1½ hours in the pan
Bake
- Dimple and top the dough
- Bake about 28 minutes
Gluten-Free Sourdough Focaccia
Method
- Whisk the psyllium husk into the water and let it gel for 5 minutes.
- Stir in the starter, brown rice flour, sorghum flour, tapioca starch, salt and 15 g of the olive oil until no dry streaks remain.
- Cover the bowl and let the dough rest at room temperature for about 2 hours, until puffy with bubbles.
- Pour 30 g of olive oil into the pan, scrape in the dough and press it toward the corners with oiled hands.
- Cover and let the dough rise for 1 to 1½ hours, until puffy. Heat the oven to 425°F (220°C) for the last 20 minutes.
- Dimple the dough with oiled fingertips, drizzle on the remaining 15 g of olive oil, then add the rosemary and flaky salt.
- Bake for 25 to 30 minutes, until the top is deep golden and the edges pull away from the pan.
- Cool in the pan for 5 minutes, then move to a rack for 30 minutes before cutting.
Notes
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How to Make It
1Gel the psyllium. Whisk the psyllium husk into the water and let it sit for 5 minutes until it thickens into a gel. Skipping this step leaves the dough loose and crumbly.
2Mix the dough. Stir in the starter, brown rice flour, sorghum flour, tapioca starch, salt and 15 g of the olive oil until no dry streaks remain. The dough will be sticky and thick, closer to a heavy batter than a kneadable dough.
3Let it rise in the bowl. Cover the bowl and let the dough rest at room temperature for about 2 hours, until it looks puffy with bubbles at the edges. In a South Florida kitchen above 80°F (27°C), start checking at 1½ hours.
4Fill the pan. Pour 30 g of the olive oil into the 9×13-inch pan and scrape in the dough. Oil your hands and press the dough toward the corners. It will spring back, so rest it for 10 minutes and press it again.
5Let it rise in the pan. Cover the pan and let the dough rise for 1 to 1½ hours, until it looks puffy and fills most of the pan. Heat the oven to 425°F (220°C) with a rack in the center for the last 20 minutes of the rise.
6Dimple and top. Dimple the dough with oiled fingertips, pressing almost to the bottom of the pan. Drizzle on the remaining 15 g of olive oil, then scatter the rosemary leaves and flaky salt over the top.
7Bake. Bake for 25 to 30 minutes, until the top is deep golden and the edges are crisp and pulling away from the pan. A pale top usually needs another 3 to 5 minutes.
8Cool before cutting. Cool in the pan for 5 minutes, then slide the focaccia onto a cooling rack. Wait at least 30 minutes before cutting so the crumb can set. Cutting early makes the middle look gummy.
Tips & Troubleshooting
- Dense, tight crumb: Use a starter that is truly active, and let the pan rise finish. The dough should look puffy before it goes into the oven.
- Pale top: Bake on a center rack and add 3 to 5 minutes, or finish under the broiler for 1 minute.
- Dough springs back when spreading: Oil your hands, rest the dough for 10 minutes and press it again. Do not add flour.
- Gummy middle: Let the focaccia cool for 30 minutes before cutting.
How to Store
To store: Keep leftover focaccia loosely covered at room temperature for 1 day, then refrigerate it for up to 3 days. Reheat squares in a 350°F (175°C) oven for 8 to 10 minutes to bring back the crisp edge.
To freeze: Freeze cut squares in a freezer bag for up to 2 months and reheat them from frozen.
Nutrition
Nutrition values are estimates per piece and will vary based on exact ingredients used.
142
CALORIES
22
CARBS (G)
2
PROTEIN (G)
6
FAT (G)
0.8
SAT. FAT (G)
2.1
FIBER (G)
0.5
SUGAR (G)
324
SODIUM (MG)
Desi’s Notes
Published gluten-free sourdough focaccia methods share a wet dough and a long rise in an oiled pan, with psyllium husk for structure, and this recipe stays inside those ranges. The pan matters too. A metal pan with plenty of olive oil is what gives the bottom its crisp, fried crust.
The dough is a close cousin of the Gluten-Free Sourdough Pizza Crust and the Gluten-Free Sourdough Pan Loaf, so it is another good use for an active Gluten-Free Sourdough Starter. The whole set lives on the Gluten-Free Sourdough page.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
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