Gluten-Free Focaccia with Olives, Tomatoes, and Herbs

Name: Gluten-Free Focaccia with Olives, Tomatoes, and Herbs
Total time: 60 min
Ingredients: 15 g (2 Tbsp) Psyllium Husk; 330 mL (1 ⅓ Cups) Filtered Water (at room temperature); 30 mL (2 Tbsp) Olive Oil; 135 g (½ Cup + 1 Tbsp) Gluten-free Sourdough Starter (active or discard); 90 g (¾ Cup) Tapioca Starch; 75 g (½ Cup + 2 Tbsp) Brown Rice Flour; 100 g (¾ Cup) Sorghum Flour (or other grain flour); 10 g (2 Tsp) Sea Salt; Olive Oil, for drizzling on top; Toppings: Your Choice of Herbs, Flaky Sea Salt, Olives, Cherry Tomatoes, Onions, or Other Whatever You Like!

bloomcooking.com

This Gluten-Free Sourdough Discard Focaccia simplifies the process with a single rise directly in the baking dish. Topped with juicy tomatoes, briny ol...

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Ingredients

15 g (2 Tbsp) Psyllium Husk
330 mL (1 ⅓ Cups) Filtered Water (at room temperature)
30 mL (2 Tbsp) Olive Oil
135 g (½ Cup + 1 Tbsp) Gluten-free Sourdough Starter (active or discard)
90 g (¾ Cup) Tapioca Starch
75 g (½ Cup + 2 Tbsp) Brown Rice Flour
100 g (¾ Cup) Sorghum Flour (or other grain flour)
10 g (2 Tsp) Sea Salt
Olive Oil, for drizzling on top
Toppings: Your Choice of Herbs, Flaky Sea Salt, Olives, Cherry Tomatoes, Onions, or Other Whatever You Like!