Gluten-Free Focaccia with Olives, Tomatoes, and Herbs
Description
This Gluten-Free Sourdough Discard Focaccia simplifies the process with a single rise directly in the baking dish.
Topped with juicy tomatoes, briny olives, and fragrant herbs, it’s perfect for a light meal, snack, or side dish. The crispy edges and tender interior will make this your go-to gluten-free bread!
Ingredients
Instructions
Gather Your Required Ingredients
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You can use sourdough discard for this recipe!
Prepare the Psyllium Gel
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In a large mixing bowl, combine the psyllium husk with the filtered water and two Tablespoons of olive oil. Stir well and let it sit for 10–15 minutes until a gel forms.
Mix the Dough
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Add the gluten-free sourdough starter to the psyllium gel and mix well.
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Gradually incorporate the tapioca starch, brown rice flour, sorghum flour, and sea salt. Stir until a sticky dough forms.
Transfer to Baking Dish
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Grease a baking dish or cast iron skillet with olive oil.
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Spread the dough evenly into the dish using oiled hands or a spatula. Cover loosely with plastic wrap or a damp cloth.
Let the Dough Rise
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Allow the dough to rise in the baking dish for 3-4 hours at room temperature, or overnight in the refrigerator, until it becomes puffy.
Add Toppings
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Preheat the oven to 220°C (425°F).
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Drizzle the risen dough generously with olive oil. Press olives, tomato slices, and other toppings of your choice gently into the surface. Sprinkle with flaky sea salt and fresh herbs.
Bake
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Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are crispy.
Cool and Serve
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Allow the focaccia to cool slightly before slicing. Enjoy warm or at room temperature.
Note
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat in the oven to restore crispness.
Happy baking!
