These bite sized gluten free sourdough focaccia with olives are a great classic of the Italian afternoon snack. But they are perfect as appetizers, too.
You can find just after the recipe all the process pics and the possible replacements for the flours.
These little focaccia snacks are very soft and chewy thanks to the sourdough. I prefer to bake them in this mini size so that they cook evenly.
The process is simple and quick: you will have to mix everything in one bowl and then form the little focaccia bites.
What other flours can I use for these gluten free sourdough focaccia bites?
To get a version with more protein and less grains, you can replace the rice flour + corn starch for 50 g / 2/3 cup of chickpea flour + 30 g / 1⁄4 cup of any starch. I have tested this version and it’s very good as well.
On the other hand, the psyllium is mandatory because this dough is without xhantam gum and without any other gums or eggs. So the psyllium husk is the only binding agent keeping the dough together.