Gluten-Free French Onion Focaccia
Ingredients
- 130 g starter
- 280 g water
- 15 g whole psyllium husk
- 45 g tapioca starch
- 90 g sorghum flour
- 30 g oat flour
- 1 tsp fresh thyme
- 1/2 tsp fresh rosemary
- 2 tsp olive oil
Onion topping
- 1 tbsp butter
- 2 large onions
- 1 tsp salt
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 1 cup shredded Gruyere cheese
Preparation
Make the dough
In a small bowl, whisk together the starter, water, and psyllium husk and let it sit for 5 minutes to gel.
Mix in the flours and herbs.
Rest the dough for 15 minutes.
Flatten it into the bottom of a medium baking dish.
Cover and refrigerate overnight or let it rise for 3-8 hours.
Caramelize onions
Add butter and onions to a medium-sized frying pan.
Sauté, stirring occasionally, until the onions are soft and start to brown.
Add salt and sugar, reduce heat to medium low, and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 15 minutes.
Add balsamic vinegar and stir to combine, then continue cooking until the onions are uniformly brown and caramelized, about an additional 5 minutes.
Bake
Gently dimple the dough with your fingers and a little olive oil.
Bake at 400°F for 25 minutes.
Reduce heat to 375°F, add the toppings, and cook for an additional 10 minutes.
Tips
This bread pairs well with a bowl of soup for dinner.
