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Sourdough Focaccia THM E, Dairy Free, Sugar Free

Course Side Dish
Cuisine American
Servings 16
Author Glenda Groff


  • 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


  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.