Gluten-Free Olive Focaccia Bread

Soft, airy focaccia with a golden crust, olive oil, and briny olives. Naturally gluten free with a beautiful open crumb.

Ingredients

Psyllium gel

• 40 g whole or rough psyllium husk

  
  

  (If using psyllium husk powder, use 17 g)

• 2 cups warm water

Yeast mixture

• 1 cup warm water

• 40 g sugar

• 16 g instant yeast

Dry ingredients

• 320 g tapioca starch

• 200 g sorghum flour

• 120 g millet flour

• 2½ teaspoons salt

Other

• 4 teaspoons apple cider vinegar

• Olive oil, for greasing and drizzling

• Pitted olives, sliced or whole

• Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, garlic.

Method

1. Make the psyllium gel

   In a large mixing bowl, whisk the psyllium husk with 2 cups of warm water until fully combined. Set aside for a few minutes until it forms a thick gel.

   
   

2. Activate the yeast

   In a separate bowl or jug, combine 1 cup of warm water with the sugar. Sprinkle over the yeast, stir gently, and set aside for 5 to 10 minutes until foamy.

   
   

3. Mix the dry ingredients

   In another bowl, combine the tapioca starch, sorghum flour, millet flour, and salt. Mix well.

   
   

4. Combine the dough

   Add the yeast mixture and apple cider vinegar to the psyllium gel. Stir to combine. Gradually add the dry ingredients, mixing well until a smooth, sticky dough forms. The texture will be closer to a thick batter than traditional bread dough.

   
   

5. Proof

   Cover loosely and allow to rise in a warm place for 45 to 60 minutes, or until lightly puffed.

   
   

6. Prepare the tray

   Generously oil a baking tray or shallow roasting pan. Spread the dough evenly into the tray using wet hands or a spatula. Drizzle olive oil generously over the surface.

   
   

7. Add toppings

   Press the olives gently into the dough. Add rosemary, garlic or cherry tomatoes if using and finish with a sprinkle of flaky sea salt.

   
   

8. Bake with steam

   Preheat the oven to 220°C. Place an empty baking tray on the bottom rack. Once hot, carefully pour boiling water into the tray to create steam. Place the focaccia in the oven, close the door, and bake for 20 minutes.

   
   

9. Finish baking

   Reduce the oven temperature to 200°C and continue baking for a further 40-50 minutes, until golden and firm.

   
   

10. Cool and serve

    Remove from the oven and cool slightly before slicing. Best served warm with extra olive oil.