Gluten-Free Focaccia With Rosemary and Onion
Ingredients
The dough
-
2
Tbsp.
psyllium husk
-
4
tsp.
kosher salt
-
2
tsp.
sugar
-
2¼
tsp.
instant yeast
-
1½
tsp.
baking powder
-
2
tsp.
finely chopped rosemary
-
3
cups
gluten-free flour blend
-
2
tsp.
apple cider vinegar
-
¼
cup plus 3
extra-virgin olive oil
For greasing and topping
-
1
medium
red onion
-
Flaky sea salt
-
Freshly ground pepper
Instructions
- Combine psyllium husk, kosher salt, sugar, and water in a stand mixer; let thicken for 5–10 minutes.
- Add instant yeast, baking powder, and chopped rosemary; mix until smooth. Then add gluten-free flour, apple cider vinegar, and olive oil; mix until dough is sticky but smooth.
- Cover the dough and let it rise in a warm place until almost doubled in size, about 1–1½ hours.
- Grease a skillet or pan with butter, pour in olive oil, and spread the dough evenly. Let it rise again until puffy, about 45–60 minutes.
- Preheat the oven to 425°F. Top the dough with onion wedges and rosemary leaves, drizzle with olive oil, and season with salt and pepper.
- Bake until golden brown and cooked through, about 50–60 minutes. Let cool before cutting.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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