For the initial gel:
410g Cold water
50g EVO oil
15g Fresh baker's yeast
20g Psyllium powder

Dry ingredients:
250g Potato starch
85g Rice flour
15g Chickpea flour
50g Sorghum flour
50g Tapioca starch
15g Dextrose
20g ANGEL MIX 3.0
9g Salt

Make the gel: Pour the water over the psyllium and crumbled yeast, add the extra virgin olive oil, and whisk vigorously until you obtain a smooth, lump-free batter. Let it rest for 10-15 minutes, until it forms a thick, compact gel.

Meanwhile, combine the powders in a bowl and mix slowly with a whisk. Sifting is not necessary.

Combine all the ingredients in the bowl of a stand mixer and begin kneading using the dough hook (or paddle attachment) on medium speed. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula, bringing the dough back to the center. It's important to knead the dough thoroughly to obtain a smooth, homogeneous mixture, naturally free of lumps.

Transfer the dough to a table, knead it briefly with your hands, and shape it into a loaf, dusting it with rice starch. Divide the loaf into 9 pieces and roll each piece with the palms of your hands until it forms a smooth, crack-free ball.

Using your fingertips, flatten the ball until it is about a centimeter thick. Place it on a baking sheet lined with baking paper and cover it with cling film or plastic wrap lightly greased with oil or a release spray to make it easier to remove once it has risen.

Let it rise as indicated, then carefully remove the film to avoid tearing the surface of the product and bake, adjusting the time and temperature if you have chosen different shapes or sizes.

Remove the focaccia from the oven and (optional) brush the surface with extra virgin olive oil. Let cool.

You can freeze the product for up to 30 days from the production date, or consume it within 2 days, storing it in a tightly closed airtight container at room temperature.

Fresh baker's yeast can be replaced with 1/3 of the weight in dried yeast, i.e. for 15g you will use 5g.

When preparing the gel, immediately whisk the ingredients together to avoid lumps forming!

Create steam in the oven by spraying the sides of the oven with a little water using a spray bottle. Alternatively, place a shallow bowl on the bottom of the oven and pour boiling water into it just before baking.

You can flavor the focaccia with herbs or other ingredients. For example, after brushing the focaccia with oil, sprinkle the surface with coarse salt, chopped rosemary, etc.