Gluten free sourdough focaccia with olives

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.

Gluten free sourdough focaccia with olives

5.0 from 1 vote

Course: SnacksCuisine: ItalianDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

15

minutes

Resting time

1

minute

Ingredients

• ¼ cup / 50 g gluten free active sourdough starter

• ½ cup / 100 g water

• 1,5 tbsp / 20 g extra-virgin olive oil

• ¼ cup / 40 g white rice flour

• ⅓ cup / 40 g potato or corn starch

• 1 tbsp / 5 g psyllium husks

• salt

• optional: olives, cherry tomatoes, oregano

How to

• Dissolve the sourdough into water, then add the psyllium husk and olive oil.
• Add the flour, the starch and half a tsp of fine salt. Mix well until you get a dough with no lumps.
• Line a baking tray with parchment paper.
• Take tablespoons out of the dough and line them on the tray well spaced.
• Flatten the focaccia bites with lightly greased fingers.
• Add olives or cherry tomatoes and sprinkle some more salt on the surface. Optionally, sprinkle some more olive oil on top.
• Let them rest for 1 hour.
• After 30 minutes of rest, turn on the oven to 250°C/480°F.
• At the end of the 1 hour rest, bake the focaccia bites for 12/13 minutes, until all the edges are golden.

Notes

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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.

If you want to bake a full pan of focaccia to slice, I suggest you to take a look of this other recipe for a tested gluten free focaccia with dry yeast. >> CLICK HERE

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