Gluten-free sourdough focaccia — dimpled with olive oil, topped with rosemary and sea salt. Easier than a loaf.
Ingredients
- 250g brown rice flour
- 100g buckwheat flour
- 50g sorghum flour
- 20g psyllium husk
- 8g fine sea salt
- 440g warm water (110% hydration)
- 150g active GF sourdough starter
- 60g extra virgin olive oil (30g in dough, 30g for topping)
- Fresh rosemary sprigs
- Flaky sea salt for topping
- Cherry tomatoes or olives (optional)
Method
- Mix dry. Whisk together all flours, psyllium husk and salt in a large bowl.
- Combine wet. In a separate bowl, mix warm water, starter and 30g of the olive oil. Stir until combined.
- Mix. Pour wet into dry. Beat with a spatula for 3 minutes until smooth. The batter will be thick and pourable.
- First rest. Cover and rest at room temperature 6-8 hours until bubbly and puffy.
- Transfer + rest. Oil a 23x33cm baking tin generously. Pour the dough in. Use oiled fingertips to gently spread to the edges. Cover and rest 1-2 hours until puffy.
- Dimple + top. Drizzle remaining olive oil over the surface. Use oiled fingertips to press dimples across the whole surface. Scatter with rosemary and flaky salt. Add tomatoes or olives if using.
- Bake. Preheat oven to 230°C. Bake for 25-30 minutes until deeply golden. Let cool 10 minutes in the tin before slicing.
Baker's tip: This is more forgiving than a loaf — the tin provides structure so you can experiment. Very high hydration is intentional — it gives the tender open crumb focaccia is famous for. Serve warm.
Frequently asked questions
Can I make gluten-free focaccia without a starter?
Yes — use 7g dried yeast in place of the starter, and adjust water to 400g. First rise 2 hours, then transfer, dimple and bake as above. Flavour will be milder without the sourdough tang.
Why is my focaccia dense?
Usually not enough fermentation time. Gluten-free sourdough needs 6-8 hours minimum for the first rise at room temperature. If your kitchen is cool (below 20°C), extend to 10 hours.
What is the best pan for gluten-free focaccia?
A rectangular metal or ceramic baking tin around 23x33cm works well. Non-stick is helpful. Cast iron gives the best crust but requires more oil so the dough does not stick.
