Recipe
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
Ingredients
- 2 cups pumpkin seed flour or meal
- 1 1/2 cup arrowroot flour
- 1 packet (3/4 oz) active rapid rise yeast
- 1 teaspoon salt, divided
- 1 1/2 cup whole milk yogurt
- 1/4 cup salted butter
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
Instructions
- Place the pumpkin seed flour, arrowroot flour, rapid-rise yeast, and 1/2 teaspoon salt in a bowl. Stir to combined.
- Add the whole milk yogurt and use a rubber spatula to incorporate all the ingredients.
- 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.
- 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.
- After it has risen, preheat the oven to 350F.
- Line a baking sheet with parchment paper and transfer the dough on top.
- Use a rubber spatula to spread it out into a long oval or rectangle.
- Dampen your hands and press your fingers into the top of the dough to create divots.
- 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.
- Drizzle the butter on top of the focaccia dough.
- Lightly spray the edges of the dough with avocado oil or extra virgin olive oil and bake for 25 minutes.
- Once it’s done baking, cut into squares, wedges, or skinny rectangles like I did!