Olive (or Tomato) Focaccia

Name: Olive (or Tomato) Focaccia
Cuisine: Italy
Ingredients: ½ cup (85 g) pitted Kalamata olives or grape tomatoes; ⅛ teaspoon Coarse kosher salt; 5 tablespoons olive oil, plus more for pressing out the dough; ½ cup (85 g) pitted Kalamata olives or grape tomatoes; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon chopped rosemary; 1 teaspoon garlic powder; 1½ teaspoons salt; 1 tablespoon plus 1 teaspoon psyllium husk powder; 65 grams potato starch; 75 grams tapioca starch; 85 grams quinoa flour; 155 grams white rice flour; 1 tablespoon plus 2 teaspoons active dry yeast (2 packets); 1 tablespoon sugar; 360 grams warm water (110°F/45°C)

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

This focaccia is studded with your choice of olives or tomatoes, and was a huge hit at Kelli’s book club. Try pairing it with a glass of your favorite Italian wine.

Ingredients

360 grams warm water (110°F/45°C)
1 tablespoon sugar
1 ta

Europe
Italy
Vegan
Bread
Mediterranean
Gluten-free

Method

In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
In a medium bowl, whisk together the rice flour, quinoa flour, tapioca starch, potato starch, psyllium husk, salt, garlic powder, rosemary, basil, and oregano.
When the yeast mixture is foamy on top, add