Glutenfree Focaccia
1 tsp dry yeast
1 tsp sugar
180 ml lukewarm water
240 g gluten-free flour
1 tsp xanthan gum
1 tsp salt
3 tbsp oil
3 tbsp aquafaba (the liquid from canned chickpeas)
ΒΌ tsp baking soda
2 tsp vinegar
Olive or Italian herb blend, salt, and oil for topping
Start by mixing the dry yeast, water, and sugar together and let it sit to foam for a few minutes.
Meanwhile, gather the other ingredients. In a bowl, mix the flour, xanthan gum, and salt, then add the oil and aquafaba. Beat together with an electric mixer, and then incorporate the yeast mixture.
In another bowl, combine the vinegar and baking soda, and gently mix it into the dough.
Place the dough in a greased pan and let it rise before baking. Add a bit of oil and salt along with olives or herbs on top of the dough and bake for 30 minutes or until the bread has a beautiful colour.