Pan Focaccia Fácil Sin Gluten

Ingredientes

• 7 g (2.5 tsp) active dry yeast
• 100 g warm filtered water
• 20 g maple syrup (honey or cane sugar)
• 12 g whole psyllium husk
• 275 g filtered water (room temperature)
• 80 g starch of choice
• 220 g gluten-free whole grain flours of choice
• 10 g sea salt
• Olive oil

Preparación

1. 1

   Grease a 9×9″ square baking pan with a generous amount of olive oil; set aside.

2. 2

   In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel very warm, but not too hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

3. 3

   Combine the psyllium husk and the water in a bowl or liquid measuring cup. Let it thicken and gel up for about 5 minutes.

4. 4

   In a large bowl or the bowl of a stand mixer, combine the starch, flour, and salt. Add in the activated yeast mixture and thickened psyllium gel mixture. Mix until a smooth dough forms, making sure to scrape down the sides and the bottom to make sure all of the flour is hydrated. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb.

5. 5

   Press into your prepared baking dish, or press it into a similarly sized shape on a baking sheet.

6. 6

   Let rise for 1 hour at warm room temperature. While the dough rises, preheat the oven to 425ºF. The dough will feel lighter and puffy when it’s ready.

7. 7

   When it’s fully risen, drizzle the dough with a healthy glug of olive oil and use your fingers to press dimples into the dough.

8. 8

   Add toppings if desired, or just sprinkle with flaky sea salt.

9. 9

   Bake for 35 to 40 minutes, or until golden brown and baked through.

10. 10

    Let cool for 30 minutes and then remove from the pan and allow to cool completely on a wire baking rack (this keeps the bottom from getting soggy). You can also serve this one while it's still warm - it's so delicious that way!

11. 11

    Store at room temperature for two to three days, in the fridge for up to a week, or slice and freeze in an airtight container for up to six months.