Pumpkin Seed Flour Sourdough Focaccia

This gluten free Pumpkin Seed Flour Sourdough Focaccia is a perfect bread to dip or dunk, to serve alongside soup or salad, or even use as a pizza crust!

Prep: 3 hoursCook: 25 minTotal: 3 horus 25 min
Servings: 1 bread 1x



  1. Place the pumpkin seed flour, arrowroot flour, rapid-rise yeast, and 1/2 teaspoon salt in a bowl. Stir to combined.
  2. Add the whole milk yogurt and use a rubber spatula to incorporate all the ingredients.
  3. Cover with a towel and place in a warm place for at least 45 minutes. I usually put it in my oven (not turned on) and stick a littler reminder note to the oven so I don’t actually preheat anything.
  4. So technically rapid-rise yeast should rise in 45 minutes. Allowing your dough to rise anywhere from 1 – 4 hours should be perfect. I allowed mine to rise for about 3 hours.
  5. After it has risen, preheat the oven to 350F.
  6. Line a baking sheet with parchment paper and transfer the dough on top.
  7. Use a rubber spatula to spread it out into a long oval or rectangle.
  8. Dampen your hands and press your fingers into the top of the dough to create divots.
  9. Melt your butter in a small bowl in the microwave, and stir in the minced garlic, dried basil, and the remaining 1/2 teaspoon salt.
  10. Drizzle the butter on top of the focaccia dough.
  11. Lightly spray the edges of the dough with avocado oil or extra virgin olive oil and bake for 25 minutes.
  12. Once it’s done baking, cut into squares, wedges, or skinny rectangles like I did!
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