Gluten Free Sourdough Focaccia
Pillowy soft with a crisp crust, herby and full of flavor, this focaccia is surely to become a household favorite!
If thou tastest a crust of bread, thou tastest all the stars and all the heavens.
-Robert Browning
As a baker, I’m not going to lie. . .not having an oven for several weeks was rough! I got into a serious meal planning/cooking slump. My kids ate eggs for dinner more times than I would like to admit. I’m so thankful to have a new, reliable oven. I can now, with confidence forge ahead on this gluten free sourdough baking journey. Thank you for sticking with me!
This focaccia recipe is another family favorite. It is my oldest daughters favorite GF sourdough recipe. It is so flavorful and versatile. Fresh and warm, it is pillowy soft with a crispy outside. This focaccia pairs amazing with any salad or soup. The next day you can slice it in half and toast it for an amazing breakfast sandwich. I like to use focaccia as sandwich bread as it stays wonderfully soft for 4-5 days after it is baked.
You can change up the flavor profile to suit your own taste or flavor profile of your meal. I don’t specify in the recipe which herbs to use. I usually use a different combination every time I make focaccia. I like a combination of thyme, chives and parsley. However, I love a strongly flavored rosemary focaccia as well. You can switch the herbs to suit your meal, or if you’re not an herb lover you can omit them altogether. I do however strongly recommend you use a really good flake salt to sprinkle over the top of your unbaked focaccia. That flaked salt takes the focaccia to the next level yummy!