Olive and Rosemary Fougasse Recipe
We are delighted to share this recipe with you. Chef & author Aran Goyoaga has singlehandedly improved the quality of life for people living with gluten intolerance with her gluten-free cookbooks....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at welcometowondervalley.com.
Ingredients
- 2 teaspoons (8 g) active dry yeast
- 475 grams water, heated to 105°F (41°C)
- 12 grams granulated sugar
- 20 grams psyllium husk powder
- 150 grams tapioca starch
- 150 grams potato starch
- 150 grams sorghum flour, plus more for dusting
- Leaves from 2 rosemary sprigs, finely chopped
- 2 teaspoons (8 g) kosher salt
- 25 grams extra-virgin olive oil, plus more for brushing
- 70 grams pitted Kalamata or green olives, chopped
- Flaky sea salt, for sprinkling
- Freshly ground black pepper, for sprinkling
- 15 grams sesame seeds
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