Pineapple Pepper Jelly Sourdough Focaccia, Gluten-free
Gluten-free Pineapple Pepper Jelly Sourdough Focaccia is the ultimate picnic bite, topped with almond ricotta, sweet-spicy pineapple habanero jelly, fresh basil, crushed red pepper, and flaked salt. It is tender with a kiss of heat, a little decadent escape made for sunny spreads and breezy outdoor lunches.
PREP TIME
4 hours and 30 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 12
Ingredients
Focaccia Dough
- 15 grams15 grams15 grams Psyllium Husk, Whole
- 320 grams320 grams320 grams Water, Warm
- 115 grams115 grams115 grams Tapioca Starch, or Tapioca Flour
- 80 grams80 grams80 grams Organic Sorghum Flour - Thrive Market
- 120 grams120 grams120 grams Millet Flour
- 6 grams6 grams6 grams Kosher Salt
- 115 grams115 grams115 grams Gluten-Free Sourdough Starter, See Notes
- 15 grams15 grams15 grams Honey
- 8 grams8 grams8 grams Extra Virgin Olive Oil
- 8 grams8 grams8 grams Lemon Juice
Toppings
- 16 grams16 grams16 grams Extra Virgin Olive Oil, 8 grams to grease pan, 8 grams to top dough
- 5 grams5 grams5 grams Basil, Fresh
- 60 grams60 grams60 grams Pineapple Habanero Jam - Profanity Jam
- 57 grams57 grams57 grams Dairy-Free Ricotta - Kite Hill
- 5 grams5 grams5 grams Avocado Oil - Thrive Market
- .25 tsp.25 tsp.25 tsp Maldon Sea Salt Flakes
- 2 pinch2 pinch2 pinch Organic Red Pepper Flakes - Primal Palate
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- PREPARE THE DOUGH: Combine whole psyllium husk with lukewarm water in a small bowl. It will thicken into a gel within 30-45 seconds.
- In a large mixing bowl (or stand mixer bowl), whisk together the tapioca starch/flour, sorghum flour, millet flour, and salt.
- Next, add the sourdough starter, honey, psyllium gel mixture, olive oil, and lemon juice to the mixing bowl with the dry ingredients.
- Mix the dough by hand or in a stand mixer fitted with a dough hook until a smooth, uniform dough forms, scraping down the sides and bottom of the bowl, incorporating all of the flour.
- SHAPE & PROOF: Line a quarter sheet with parchment paper and coat it with 8 grams of olive oil, reserving the remaining olive oil to top the focaccia.
- Transfer the dough to the prepared pan.
- With oiled hands, press it gently into an even layer, stretching it to the edges and corners.
- Cover loosely with plastic wrap or use another half-sheet pan placed atop the bottom pan.
- Let it rise, in a warm spot for about 4–6 hours, or until visibly puffy and nearly doubled in thickness.
- Proofing time may vary depending on your starter's activity and ambient temperature. TIP: To proof in a cooler kitchen, place a mug of boiling water inside a turned-off oven along with the dough to create a warm, humid environment.
- PREPARE TO BAKE: Toward the end of your proofing time, about 15 minutes, preheat your oven to 425ºF Convection (220ºC) or 450ºF Conventional (230ºC).
- Slice basil into ribbons (chiffonade), stack several basil leaves, roll them tightly like a cigar, then use a sharp knife to slice across the roll into thin ribbons. Gently fluff to separate.
- Mix almond ricotta with 8 grams of Pineapple Habanero Jelly and Avocado Oil and set aside.
- Once risen, drizzle the dough with the remaining olive oil.
- Use your fingertips to dock the focaccia dough, pressing down to the base of the pan. Don’t worry if it deflates slightly.
- Spoon small dollops of remaining pineapple habanero jelly evenly across the surface of the focaccia.
- Next spoon dollops of ricotta mixture evenly on top of the focaccia.
- BAKE & SERVE FOCACCIA: Bake on the preheated surface for 20-30 minutes, or until the top is deeply golden brown.
- Remove from the oven and immediately transfer the focaccia to a wire rack.
- Sprinkle the focaccia with flaked sea salt and a pinch of crushed red pepper flakes.
- Let cool to the touch.
- Then, top with sliced basil leaves.
- Slice into 12 equal pieces and serve.
- Buen Provecho!
Notes
Sourdough Starter
D1
In a clean jar, combine:
60g brown rice flour
60g filtered water
Stir well, until smooth, scraping down the sides
Loosely cover the jar in a warm spot, ideally 70–75°F/21–24°C
D2
Bubbles or separation is normal
Discard half of the starter, ~60g
Feed 60g brown rice flour & 60g filtered water
Stir & cover again
D3–6
Discard half of the starter
Add 60g rice flour & 60g water
Stir well & cover
By day 4/5, should be more bubbles & light sour aroma
D7
Starter should be bubbly double in size, 4–6 hours of feeding
It's ready to use when it’s rising and falling
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 103 |
| Fat: | 4 g |
| Carbohydrates: | 17 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 181 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Pineapple Pepper Jelly Sourdough Focaccia, Gluten-free”
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oh my goodness Nannette this is absolutely mouthwatering!!!
Thank you! I legit just tried to heart your comment. LOL! I appreciate you. 🙂