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Gluten Free Sourdough Focaccia
The first bake with my gluten free sourdough starter isn’t horrible. I was going to try a loaf of bread but discovered I didn’t have a key ingredient, so I opted to make a focaccia. The dough was mixed last night with overnight bulk fermentation that yielded a soft, puffy texture. Placed in the cast iron 9x13 pan this morning, proofed for 1 1/2 hours, topped with basil and oregano then baked. It’s nice and crispy on the bottom and sides. Not a bad first attempt.
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Gluten Free Sourdough Focaccia
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