Bakerita · by Rachel Conners★ 4.9 (48)
Gluten-Free Sourdough Focaccia
NUTRITION · PER SERVING295M COOK
CAL 11%·PRO 9%
CARBS 45G81% OF CAL
4G FIBER1G SUGAR40G OTHER
FAT 3G11% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, soft gluten-free sourdough focaccia made with sourdough discard and simple ingredients. Perfect for dunking in olive oil, using as sandwich bread, or making croutons. Ready in under five hours.
mainitalianbaked good🍪 sheet pan🥣 mixer🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 20 g psyllium husk (see Notes)
- 450 g filtered water (room temperature)
- 225 g gluten-free sourdough starter (can be active or fresh discard)
- 120 g starch of your choice
- 215 g gluten-free whole grain flours of your choice
- 12 g to 15g sea salt (use the smaller amount if you're adding salty toppings)
- Olive oil (for drizzling on top)
- Toppings of choice: herbs (sea flaky sea salt, tomatoes, raw or caramelized onions...be creative!)
At a glance
PER SERVING · TIME 295M
CAL 11%·PRO 9%
CARBS 45G81% OF CAL
4G FIBER1G SUGAR40G OTHER
FAT 3G11% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 157mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 24mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.