Flatbreads · beginner

Gluten-Free Sourdough Focaccia

Name: Gluten-Free Sourdough Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: One 9x13 focaccia (12 squares)
Cuisine: Italian
Ingredients: 150g brown rice flour; 100g sorghum flour; 150g tapioca starch; 24g whole psyllium husk; 8g fine sea salt; 90g active gluten-free starter; 420g warm water; 40g olive oil, plus 30g for the pan and topping; 3 sprigs rosemary; as needed flaky salt

Key takeaway

Focaccia is the pan-forgiving gluten-free sourdough: 6% psyllium, lots of oil, dimple twice, bake until the bottom fries.

A pan of 105% hydration dough, dimpled in olive oil, with a crisp bottom and a plush, salty top.

By Andrew KittridgeMarch 1, 20266% whole husk; 105% hydration; pan bake

focaccia olive oil beginner sourdough gluten free dairy free egg free

Prep

20m

Ferment / rest

Bake

30m

Servings

Difficulty

beginner

The short answer

Focaccia is the most forgiving gluten-free sourdough bread we bake because the pan does the shaping. 150g brown rice, 100g sorghum, 150g tapioca, 24g whole husk (6%), 8g salt, 90g starter, 420g water, 40g olive oil in the dough plus more in the pan. Mix, rest, scrape into an oiled 9x13, dimple, proof until bubbly, dimple again with rosemary and flaky salt, bake 425F. The oil fries the bottom. Cool 20 minutes so you do not steam-burn yourself on a dimple. This is lunch with tomatoes, dinner with soup, and the dough we point nervous bakers toward after the classic loaf.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

Oil in the pan is frying, not greasing.
6% husk holds 105% water in a slab instead of a soup.

Ingredients

150gbrown rice flour
100gsorghum flour
150gtapioca starch
24gwhole psyllium husk
8gfine sea salt
90gactive gluten-free starter
420gwarm water
40golive oil, plus 30g for the pan and topping
3 sprigsrosemary
as neededflaky salt

Equipment

9x13 pan
Scale

Instructions

1
Mix flours, husk, salt, starter, water, and 40g oil. Rest 15 minutes.
2
Pour 20g oil into a 9x13 pan. Scrape in the dough. Flip to coat. Dimple.
3
Proof 90–120 minutes until puffy.
4
Dimple again. Add rosemary, remaining oil, flaky salt.
5
Bake 425F for 28–32 minutes until deep gold and 205F in the center.
6
Cool in the pan 10 minutes, then on a rack 10 more.
7
Cut into squares. The bottom should sound faintly hollow and look fried, not pale.
8
If the top is oily-soggy, you underbaked. Give it 4 more minutes.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
Nutrient	Amount
Calories	190 kcal
Protein	3 g
Carbs	30 g
Fat	7 g
Fiber	3 g
Sodium	260 mg

Substitutions

Rosemary: Thyme, sage, or nothing but salt
9x13: Cast-iron skillet for thicker squares

Storage

Best day one. Reheat at 375F. Freeze squares.

Notes

If you only make one pan bread, make this one.

FAQ

Can I use powder instead of whole husk?

Use about 20g powder. The dough will thicken faster.

Overnight in the fridge?

Yes. Dimple, cover, refrigerate 8–16 hours, then bake from cold adding 5 minutes.

Sheet pan vs 9x13?

A larger pan makes thinner focaccia. Watch the bake time.

Sweet focaccia?

Skip rosemary, add grapes and a little sugar on top after dimpling.

Why two dimpling sessions?

The second one redistributes gas after proof so you get wells for oil, not one giant bubble.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guide Starter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

More about the kitchen