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Gluten-free sourdough focaccia in a baking pan with one square lifted out

Gluten-Free Sourdough Focaccia

A dimpled, olive oil gluten-free focaccia made with an active starter and psyllium husk, with a crisp golden bottom and a rosemary and flaky salt top.
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Prep Time 15 minutes
Cook Time 28 minutes
Rest / Ferment Time 3 hours 30 minutes
Total Time 4 hours 13 minutes
Servings: 12 pieces
Course: Bread
Cuisine: Italian
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

  • 14 g whole psyllium husk
  • 320 g (about 1⅓ cups) filtered water, room temperature
  • 140 g (about ½ cup plus 2 Tbsp) gluten-free sourdough starter, active how to make a gluten-free starter
  • 90 g (about ½ cup plus 1 Tbsp) brown rice flour
  • 80 g (about ½ cup plus 1 Tbsp) sorghum flour
  • 80 g (about ⅔ cup) tapioca starch
  • 60 g (¼ cup) extra-virgin olive oil, divided
  • 8 g (1¼ tsp) fine sea salt
  • 4 g (about 1 Tbsp) fresh rosemary leaves
  • 2 g (about ½ tsp) flaky sea salt

Equipment

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • 9x13-inch baking pan
  • Cooling rack

Method
 

  1. Whisk the psyllium husk into the water and let it gel for 5 minutes.
  2. Stir in the starter, brown rice flour, sorghum flour, tapioca starch, salt and 15 g of the olive oil until no dry streaks remain.
  3. Cover the bowl and let the dough rest at room temperature for about 2 hours, until puffy with bubbles.
  4. Pour 30 g of olive oil into the pan, scrape in the dough and press it toward the corners with oiled hands.
  5. 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.
  6. Dimple the dough with oiled fingertips, drizzle on the remaining 15 g of olive oil, then add the rosemary and flaky salt.
  7. Bake for 25 to 30 minutes, until the top is deep golden and the edges pull away from the pan.
  8. Cool in the pan for 5 minutes, then move to a rack for 30 minutes before cutting.

Notes

Cook time is the oven time. The rise time includes the first rise in the bowl and the rise in the pan. An active, bubbly starter is what lifts this dough.