Wild Sourdough
contact Wild Sourdough


Print Recipe
4 from 1 vote

GLUTEN FREE FOCCACIA - soft, more-ish delicious, the real thing! VEGAN, FODMAP friendly

Look no further, this is the ultimate foccacia gluten free vegan to boot and so easy to make. This recipe was created using my wonder-full 1-to-1 Wild Sourdough Baking Flour. And yes it can be shaped (classically using your fingers like a pizza chef) to make classic Italian Pizza
Prep Time10 minutes
Course: Side Dish
Cuisine: Italian
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: bread, bread rolls, gluten free, low fodmap, nut free, vegan
Servings: 1 FOCCACIA


WET ingredients

  • 450 grams water, room temperature or warm (35C) filtered if you have it, tap is fine
  • 25 grams extra virgin olive oil for the dough
  • 25 grams apple cider vinegar

DRY ingredients

  • 500 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour
  • 2 tsp or one sachet active dry yeast
  • 15-20g grams or 1tbs sugar for the yeast
  • 2 tsp 10g fine sea salt

Extra ingredients - NOT optional

  • 25 grams extra virgin olive oil, for bottom of pan
  • 25 grams extra virgin olive oil or more for topping


  • In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
  • MIX with a strong spatula for 2-3 mins until a very wet, but homogeneous ‘dough” come together
    TMs: 1 min on dough or knead, scrape sides and knead another 1min
    Magimix CE: mix speed 7, 1min, scrape sides, mix speed 9, 1 min
  • Lined a roasting or skillet pan (25x25cm or larger if you prefer thinner FOCCACIA) with silicon baking paper including to cover bottom and sides generously
    Drizzle 25g (approx 1/4cup) extra virgin olive oil and spread with your fingers
  • Unload dough onto oiled baking paper
    TMs and Magimix dislodge dough from blades by turning the bowl onto oiled baking paper
  • Spread dough to the edges of the pan with your fingers
  • Drizzle with the extra 25g/1/4 cup generously and using your fingers create deep dimples on the dough surface
    MIST like mad with water and keep covered
  • RISE for 45-1hrs or more, until puffy and almost double at room temperature
  • FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
  • FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
  • BAKING: get an oven thermometer to make sure that your oven is doing the right thing
    SAME DAY baking: pre-heat your oven to 200C, and MIST again with plenty of water. Throw two big handful of ice cubes as you place the dough into the oven. Bake for 20mins.
    Bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C
    Turn oven off, let it sit for another 5-7minutes to set the crust
    Let the baked FOCCACIA rest until it is warm or cool room temperature prior to cutting, if you cut straight from the hot oven, the dough may collapse resulting in a doughy ‘uncooked’ appearance



    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.