Sourdough Focaccia THM E, Sugar-free, Dairy-free

Focaccia is an easy to make flatbread bread that pairs wonderfully with a steaming hot bowl of soup or pasta. Sourdough Focaccia is the best because it has a soft chewy crumb that is hard to beat.

If you are on the line about sourdough, this recipe is one of the easiest to try. The toppings and spices can be varied to suit your taste. Just be sure to limit the oil to less than a teaspoon per serving to stay in an E setting.

If you have never tried to make a sourdough starter, here is a blog post telling you what to do on each day. This post has pictures of each day showing you how your starter should look.

If you would like to jump right into sourdough baking, I do send small jars of starter. I just ask that you cover the cost of packing/shipping. Message me or send an email .

Sourdough is very intriguing to me. I love to feed my starter and make my family delicious breads with it. If you have questions about sourdough..there is various blog posts that will answer your questions. It’s all About Sourdough!

Sourdough Focaccia THM E, Sugar-free, Dairy-free

  • 1 1/4 cups sourdough starter
  • 1 1/2 cups water
  • 1/2 cup oat flour
  • 2 cups White Whole Wheat Flour
  • 2 tablespoons Vital Wheat Gluten
  • 1 1/2 teaspoons salt
  • Topping:
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • veggies
  • Italian Seasoning
  • Coarse Salt
  • In bowl, whisk together starter, water, flours, and Vital Wheat Gluten . Let set for 20 minutes. Add salt. Whisk well. The dough will be a shaggy mass. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat stretch and folds one more time. Cover dough and allow it to ferment following either the fridge or room temp ferment. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. . Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping: Spray a 10 x 15 pan with olive oil cooking spray. Press the dough to about 1 inch thick. Allow it to rise for one hour. Press indentations on the dough. Combine the olive oil and minced garlic together. Brush the oli the dough. Sprinkle with herbs and veggies. Bake at 375 degrees F for 20-25 minutes. Remove from oven and cool. Cut into 18 pieces.

Here the dough is puffy and has the oil spread on it already. I am baking it in a stoneware Pampered Chef bar pan. I love how this pan bakes.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Pampered Chef Large Bar Pan

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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Sourdough Focaccia THM E, Dairy Free, Sugar Free

Course Side Dish
Cuisine American
Servings 16
Author Glenda Groff

Ingredients

  • 1 1/4 cups sourdough starter
  • 1 1/2 cups water
  • 1/2 cup oat flour
  • 2 cups white whole wheat flour
  • 2 tablespoons dough enhancer
  • 1 1/2 teaspoons salt
  • Topping:
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • veggies
  • Italian Seasoning
  • Coarse Salt

Instructions

  1. In bowl, stir together starter, watr, flours, and dough enhancer. Let set for 20 minutes. Add salt. MIx well. The dough will be a shaggy mass. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat stretch and folds one more time. Cover dough and allow it to ferment following either the fridge or room temp ferment. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. . Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping: Spray a 10 x 15 pan with olive oil cooking spray. Press the dough to about 1 inch thick. Allow it to rise for one hour. Press indentations on the dough. Combine the olive oil and minced garlic together. Brush the oli the dough. Sprinkle with herbs and veggies. Bake at 375 degrees F for 20-25 minutes. Remove from oven and cool. Cut into 18 pieces.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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Sourdough Fruit-filled Cinnamon Roll Wreath, THM XO

Christmas Holiday is a time for giving gifts just like God gave the greatest gift to us, Jesus! Our family loves to give gifts to our neighbors like this fruit filled wreath. My regular recipe was filled with so much sugar so I decided to try a sugar-free one. I used my favorite Sourdough Cinnamon Rolls recipe with a few modifications. Polaner All Fruit Spread was an easy fruit filling to use. This recipe makes 2 wreaths–1 to share and 1 to serve to your guests!

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