For the initial gel:
450g Water
25g Extra-Virgin Olive Oil
15g Psyllium powder
15g Fresh Baker’s Yeast

Dry ingredients:
200g Potato Starch
200g Rice Flour
50g Sorghum Flour
10g Salt
10g Dextrose (or Sugar)
15g ANGEL MIX 3.0

To finish:
Rosemary, Extra-Virgin Olive Oil, Sea Salt Flakes

Prepare the gel: pour the water over the psyllium and the crumbled yeast, then add the extra-virgin olive oil. Whisk vigorously until you obtain a smooth, lump-free batter. Let it rest for 10-15 minutes, until it turns into a thick, compact gel.

Meanwhile, combine all the dry ingredients in a bowl and mix them gently with a whisk. Sifting is not necessary.

Transfer all the ingredients to the bowl of a stand mixer and start mixing using the dough hook (or paddle) at medium speed. Occasionally stop the machine and scrape down the sides of the bowl with a spatula, bringing the dough back to the center. It is important to work the dough for an extended time, until it becomes smooth, uniform, and naturally free of lumps.

Transfer the dough directly into a baking pan previously greased with oil or treated with non-stick spray. With well-moistened fingers, press the dough so that it adheres evenly to the surface of the pan, creating a uniform thickness. Finally, using your fingertips (always well moistened), make the characteristic dimples on the surface of the focaccia.

Cover with plastic wrap lightly greased with oil or non-stick spray to prevent sticking, and allow the dough to rise as indicated.

Carefully remove the plastic wrap to avoid tearing the surface of the focaccia, then generously season with extra-virgin olive oil, flaky salt, and rosemary.

Bake as directed, adjusting time and temperature if you have chosen a pan shape or size different from that suggested in this recipe.

Once baked, remove the focaccia from the oven and let it cool on a wire rack to prevent moisture from forming on the bottom, which would compromise flavor and texture.

The focaccia can be frozen for up to 30 days from the production date, or consumed within 2 days if stored at room temperature in a well-sealed airtight container.

Fresh baker’s yeast can be replaced with 1/3 of the weight in active dry yeast. For example, instead of 15g of fresh yeast, use 5g of dry yeast.

When preparing the gel, whisk the ingredients immediately to prevent lumps from forming.

This is a basic recipe that can be easily customized by adding other ingredients to the focaccia. Before baking, you can top the surface with olives, halved cherry tomatoes, sliced onion, or other grilled vegetables. The only limit is your imagination.