Words can't express just how delicious this is! Using gluten-free baking techniques learnt from The Vegan Chef Institute - this ground almond, potato flour and psyllium husk (easily found at a health food store or online) focaccia is the perfect combination of doughy and crisp with a rise to match!
NOTE: when baking gluten-free or wheat based, the ingredients you choose can make a large difference, and the choice between one or another can often yield very varied results! I have listed here the brands of ground almond (Sainsbury's), potato flour (Hatton Hill Organic), psyllium husk (Just Natural Organic) and yeast (Doves Farm) that I used to create this focaccia, so that you can get a similar result to mine. This is not brand endorsement.
Makes 2
Takes 60 minutes (prep 10, rise 30, cook 20) + 10 cool
175g ground almond
100g potato flour
20g psyllium husk
1 tsp of dry yeast
2 tsp of salt
10g (2 tbsp) chopped rosemary
5 tbsp of olive oil
200ml warm water
Olive oil for finishing
Sea salt for finishing
Combine the dry ingredients in a large mixing bowl.
Add the 5 tablespoons of olive oil and the warm water to the dry ingredients and mix well with a wooden spoon. Set aside to rise for 30 minutes.
Preheat the oven to 200C.
Prepare a baking tray with a sheet of baking paper.
When the dough has risen, drizzle a small amount of olive oil into the bowl and gently pull the dough out, without agitating it too much. Turn the dough in your hands to make sure it is covered with oil.
Split the dough in two and flatten each piece out onto the baking paper, into a roughly rectangular shape.
Using the tips of your fingers, poke irregular holes through the dough until you reach the baking tray underneath. Keep the holes about 1 cm apart.
Bake the focaccia on the middle shelf for about 20 minutes, checking it regularly, until is is browned on top.
Remove from the oven and allow to cool. Using a brush, coat the top with a thin layer of olive oil and sprinkle some sea salt on top.
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Adapted from a recipe learnt at The Vegan Chef Institute.