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
Process
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. | |
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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. 🙂