Ingredients:

  • 375g Gluten-Free All-Purpose Flour blend (containing Xanthan Gum)
  • 10g Psyllium husk powder
  • 6g Fine sea salt
  • 350ml Warm water (105°F to 110°F)
  • 7g Instant yeast
  • 15g Honey
  • 50ml Extra virgin olive oil (divided)
  • 2 sprigs Fresh rosemary, chopped
  • 5g Flaky sea salt

Instructions:

  1. Whisk the 375g gluten-free flour, 10g psyllium husk, and 6g fine sea salt in a large bowl.
  2. Combine 350ml warm water, 15g honey, and 7g instant yeast in a separate jug.
  3. Wait 5 minutes until the mixture is frothy and bubbling.
  4. Pour the yeast liquid and 25ml of the olive oil into the dry ingredients.
  5. Stir vigorously for 2 minutes with a spatula until a thick, sticky paste forms.
  6. Grease your baking pan with 15ml of olive oil and scrape the dough into it, smoothing the top with wet fingers.
  7. Cover with a damp cloth and let rise in a warm spot for 60 minutes until doubled in size and puffy.
  8. Preheat your oven to 400°F (200°C) while the dough finishes its rise.
  9. Dimple the surface by poking your fingers straight down into the dough, then drizzle with the remaining 10ml oil and sprinkle the rosemary and 5g flaky salt.
  10. Bake for 30 minutes until the top is golden and the edges shatter when tapped.