Gluten-free focaccia

Delicious gluten-free focaccia

Italian-style sai focaccia is in front of you in a brand new month! While classic focaccia is both flour and yeast free, this recipe is both yeast and gluten free! In fact, this focaccia is completely grain-free, containing only cassava and almond flours and a few tasty herbs. It may look a little different at first glance, but it tastes amazing and is definitely worth a try. If you’re a sausage fan, this is an absolute must. Preparation is easy and there is nothing complicated. Just the hassle of mixing it together, and then a little patience while the pastry cooks and needs to cool a little afterwards.

Quantity: 6-8 slices
Preparation time: 30 minutes + cooling time
Severity: light
To prepare you need:

• 140g cassava flour
• 72g almond flour
• 28g tapioca flour
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/2 tsp Himalayan or sea salt
• 2 teaspoons cumin (optional)
• 2spl olive oil
• 1spl maple syrup
• 1spl freshly squeezed lemon juice
• 235ml raw soy water
• oven dish (ideally 21cm in diameter)
• baking paper
• salt flakes (to shake on top, optional)
• halved cherry tomatoes (optional)
• sliced olives (optional)
• dried oregano, rosemary or thyme (optional)

How to make gluten-free focaccia?

Preheat the oven to 220 degrees. Then start making the dough. In one bowl, mix all the dry ingredients and seasonings, while in the other mix the oil, maple syrup, water and lemon juice. Pour the liquid mixture into the dry ingredients and mix thoroughly. When the dough is ready, place it on a baking tray lined with baking paper and add any garnishes you like, such as cherry tomatoes cut in half, salted flakes and dried thyme. Then place the focaccia in the oven to bake. Bake the pastry at 220 degrees for 20-22 minutes. When the focaccia is ready, be sure to let it cool completely before cutting it open. Then slice and enjoy!

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