Makes 1 focaccia
8 ounces (1 2/3 cups) Gluten free flour blend (recipe follows)
2 ounces (2/3 cup) almond flour
1 Tablespoons powdered psyllium husks
1 1/2 teaspoons baking powder
1 1/4 teaspoons table salt
1 teaspoon instant/rapid rise yeast
1 1/4 cups warm water (100 degrees
2 Tablespoons olive oil or vegetable oil
1. Make Crust: Using a stand mixer fitted with the paddle attachment, blend the flour blend, almond flour, psyllium husks, baking powder, salt and yeast together on low speed until blended. Slowly add the water and oil until well blended. (Like a thick batter) Turn power to medium and mix until smooth, about 5 minutes. Remove bowl from mixer, cover bowl with plastic wrap and let rise for 1 1/2 hours. (Batter will bubble and get puffy but will not rise.)
2. Bake Crust: Adjust oven rack to middle position. Like a baking sheet with parchment paper. Spray well with cooking spray to coat. Transfer batter to the center of the prepared baking sheet. Using an inverted spatula sprayed with cooking spray, spread batter into an oval about 12 inches long and 8 inches sied and about 1/4 inch thick. Transfer pans to a cold oven. Turn oven on to 325 and bake for 10 minutes. Remove pan and poke several times with your finger or the tip of the handle of a spoon. Sprinkle with rosemary and return to oven. Continue baking for 45 minutes, switching and rotating pans halfway through the baking time.
3. Cool Crusts: Serve hot. Enjoy!
