Easy Gluten Free Focaccia

Also can use for thick pizza crust

subheading: Gluten free focaccia dough:

20 g (4 tbsp) whole psyllium husk (If using psyllium husk powder, use only 17g.)

540 g (2¼ cups) lukewarm water

160 g (1 cup + 3 tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

155 g (1⅓ cups) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

110 g (¾ cup + 1½ tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

20 g (1½ tbsp) caster/superfine or granulated sugar

10 g (3½ tsp) instant yeast (If using active dry yeast, use 12g.)

8 g (1½ tsp) salt

10 g (1 tbsp) olive oil

10 g (2 tsp) apple cider vinegar

subheading: For assembling:

3 to 3½ tbsp olive oil

14 to 16 pitted green olives

2 to 3 sprigs of rosemary, leaves only

¼ to ½ tsp flaky sea salt

Directions at theloopywhisk.com

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