thinly sliced campari tomatoes for garnish, optional
Instructions
Combine active dry yeast and warm water and allow to sit for a few minutes to activate the yeast
Combine sorghum, potato starch, tapioca flour, xanthan gum rosemary, salt and sugar and mix in a bowl of a stand mixer with the paddle attachment or with a hand mixer on low until well combined
Whisk together eggs, olive oil and cider vinegar and then add water with yeast and mix well
Pour wet ingredients into dry and mix together 5-6 minutes
Grease a cookie tray with olive oil
Spread dough on the tray (It should be extremely sticky and moist. Use spatula and try to spread it out as evenly as possible to all edges of the tray)
Allow to sit in a slightly warm place (70-80 degrees) for 30 minutes)
Pre-heat oven to 375 degrees
Put on sliced tomatoes or any desired toppings and place in the oven
Bake about 25 minutes or until browned and firm to the touch
Allow to cool slightly, slice and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/rosemary-focaccia-gluten-free/