100gramsbrown rice flourabout ½ cup + 2 Tablespoons
1teaspoonsalt
For olive oil bread dip:
½cupextra virgin olive oil
1 ½Tablespoonsdairy free parmesan cheese
1teaspoondried parsley
½teaspoondried rosemary
1teaspoondried Italian seasoning
⅛teaspoonred pepper flakes
⅛teaspoonsalt
⅛teaspoonpepper
Instructions
For Focaccia
In a small bowl combine 100 grams of water and maple syrup. Add yeast and stir a couple times to mix. Set aside to proof.
In a measuring cup, combine the whole psyllium husk and 275 grams of water. Stir until fully combined. Set aside.
In the bowl of a stand mixer, add tapioca starch, sorghum flour, brown rice flour and salt. Stir to combine.
Pour activated yeast and thickened psyllium husk into the stand mixer bowl and mix on low for 30 seconds. Stop the machine and scrape down the bowl.
Turn the mixer to medium speed and mix for 3 minutes.
Meanwhile, prepare a 9" square pan by brushing with olive oil.
Press the mixed bater into the pan by using a rubber spatula. Press into each corner of the pan.
Set bread aside to rise until the bread rises by 75% and looks puffy, about 30 minutes. Make the bread dip.
Olive oil bread dip
In a small bowl or dressing bottle, combine the olive oil, parmesan cheese, parsley, rosemary, Italian seasoning, pepper flakes, salt and pepper. Stir or shake until well combined. Set aside.
Baking focaccia
Preheat oven to 425 F.
After the bread has risen, use your fingertips to dimple the dough.
Drizzle 3 Tablespoons of the olive oil bread dip over the dough.
Bake for 33-35 minutes or until the bread registers 210F with an instant read thermometer.
Cool for a few minutes and remove from the pan.
Serve with the remaining olive olive dip.
Notes
Active dry yeast was used in this recipe.
Instead of the maple syrup, honey can be used.
Make sure to use whole psyllium husk, not the powder.
As a substitute for the tapioca starch, corn starch or potato starch may be used.
As a substitute for the sorghum, buckwheat can be used.
As a substitute for the brown rice flour, white rice flour can be used.
If the dough is too sticky to pat in the pan, lightly oil the back of a rubber spatula.
You'll likely have some olive oil dip left over - it will stay fresh for up to a week, covered on the counter.
This focaccia is best enjoyed the same day it's made.
Freeze any leftover bread and defrost in the microwave for 30 seconds - 1 minute.