Gluten-free focaccias made with sourdough. Soft and sticky dough, rising at room temperature and cooking in the oven or air fryer. Recipe also suitable for a low FODMAP diet; the fiber can be omitted or replaced with starch.
In a bowl mix the gluten-free flour, fiber (or starch), salt, and sugar.
Dissolve the sourdough in warm water and add it to the mixture.
Add the extra virgin olive oil and mix until you obtain a soft and sticky dough.
Cover and let it rise for 4–6 hours at room temperature or until the dough doubles in size.
On parchment paper, with oiled hands, form 4 round focaccias and flatten them slightly.
Brush the focaccias with oil and add mixed seeds to taste.
Bake in a preheated static oven at 200°C for 18–20 minutes, until golden.
Alternative: in an air fryer cook at 190°C for 10–12 minutes, turning halfway through.
Bowl
Parchment paper
Static oven
Air fryer (optional)
The chef recommends: you can omit the fiber or starch if preferred.
Italy
| Energy (kcal) | 198.79 |
| Carbohydrates (g) | 41.91 |
| of which Sugars (g) | 37.53 |
| Fat (g) | 4.44 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 0.44 |
| Fiber (g) | 0.01 |
| Sale (g) | 1.32 |
