Focaccia, the beloved Italian flatbread, is known for its soft, airy texture and rich olive oil flavor. Traditionally made with wheat flour, it’s a staple in many households. But what if you’re gluten-intolerant or simply looking to explore gluten-free baking? Enter gluten-free sourdough discard focaccia—a delightful, flavorful, and health-conscious alternative that doesn’t compromise on taste or texture. In this article, we’ll dive deep into the art of making gluten-free sourdough discard focaccia, exploring its benefits, step-by-step instructions, and tips for success.
Gluten-free baking has come a long way, and sourdough discard is a game-changer. Sourdough discard is the portion of sourdough starter that’s removed during feeding. Instead of throwing it away, you can repurpose it into delicious baked goods like focaccia. Here’s why this recipe is worth trying:
Before we get into the process, let’s gather the ingredients. Here’s what you’ll need to make gluten-free sourdough discard focaccia:
| Ingredient | Quantity | Notes |
|---|---|---|
| Gluten-free flour blend | 2 cups | Use a blend with xanthan gum for better texture. |
| Sourdough discard | 1 cup | Unfed starter works best. |
| Warm water | 1 cup | Around 100°F (38°C). |
| Olive oil | 1/4 cup + extra for drizzling | High-quality extra virgin olive oil recommended. |
| Salt | 1 tsp | Fine sea salt works well. |
| Active dry yeast | 1 tsp | Optional, for added rise. |
| Toppings | As desired | Rosemary, olives, cherry tomatoes, etc. |
In a large mixing bowl, combine the gluten-free flour blend, sourdough discard, warm water, olive oil, and salt. If using yeast, activate it in warm water before adding it to the mixture. Mix until a sticky dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes.
After resting, stretch and fold the dough a few times to develop structure. Cover the bowl again and let it rise at room temperature for 4-6 hours, or until it doubles in size. If you’re short on time, you can place the dough in a warm spot to speed up the process.
Once the dough has risen, transfer it to a parchment-lined baking sheet or a well-oiled cast-iron skillet. Gently stretch the dough into a rectangle or circle, about 1 inch thick. Use your fingers to create dimples across the surface.
Drizzle olive oil generously over the dough. Sprinkle your favorite toppings, such as fresh rosemary, olives, or cherry tomatoes. Press the toppings lightly into the dough.
Let the shaped focaccia rest for another 30-60 minutes. This allows the dough to relax and rise slightly before baking.
Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges. Remove from the oven and let it cool slightly before slicing.
Yes, you can omit the sourdough discard and increase the amount of gluten-free flour and water. However, the discard adds a unique flavor and texture, so it’s worth trying if you have it on hand.
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month.
While olive oil is traditional, you can use other oils like avocado or coconut oil. Keep in mind that this may alter the flavor slightly.
Gluten-free sourdough discard focaccia is a testament to the versatility and creativity of gluten-free baking. By repurposing sourdough discard, you not only reduce waste but also create a flavorful, nutritious bread that everyone can enjoy. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a favorite. So, roll up your sleeves, gather your ingredients, and get ready to bake a loaf of focaccia that’s as delicious as it is wholesome. Happy baking!
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