Focaccia

Ingre­di­ents for one tray:

• 140g Cas­sa­va flour
• 70g almond flour
• 30g Tapio­ca starch
• 1 teas­poon bak­ing powder
• 1/2 tsp Bak­ing soda
• 1/2 tsp Hima­la­yan or sea-salt
• 1 tbsp map­le syrup
• 1 tbsp fresh­ly squeezed lemon juice
• 240 ml room tem­pe­ra­tu­re water
• 5 or more hal­ved cher­ry tomatoes
• 1 teas­poon ore­ga­no
• 1 teas­poon thy­me

Pre­pa­ra­ti­on:

Pre­heat the oven to 220 degrees.
Mix all dry ingre­di­ents in a bowl. In ano­ther bowl, stir tog­e­ther map­le syrup, water and lemon juice. Pour the liquid mix­tu­re into the dry ingre­di­ents and mix tho­rough­ly
mix. When the dough is rea­dy, place it on a small bak­ing dish (21 cm long) lined with bak­ing paper. Now add all optio­nal ingre­di­ents such as: B. hal­ved cher­ry toma­toes and dried thy­me.
Then put the foc­ac­cia in the oven to bake.
Bake at 220°C for 20–22 minu­tes. When the foc­ac­cia is rea­dy, plea­se let it cool com­ple­te­ly befo­re cut­ting it. Then sli­ce and enjoy!

This goes well with this deli­cious toma­to soup, sim­ply replace the crou­tons with the foc­ac­cia. The dip is also very tasty and quick to make this reci­pe in addition. 

Bon appe­tit!

Pho­tos: Maar­ja Urb