8 Serves
188 Mins
In a small bowl, whisk together the flax seeds and 6 tablespoons of water. Let the mixture sit for 10 minutes to thicken.
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FilipinoVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
144 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
143 mg / 1,250 mgPotassium
471 mg / 4,700 mgSodium
585 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a separate measuring cup, combine the remaining water and yeast. Allow it to sit for 10 minutes until foamy.
In a large mixing bowl, combine the brown rice flour, white rice flour, oat flour, arrowroot starch, xanthan gum, and salt. Add the prepared flax mixture, yeast mixture, and white vinegar, mixing for 5 minutes until a smooth batter forms.
Lightly grease two 8-inch round pans with cooking oil. Divide the batter evenly between the pans and spread it out.
Place the pans in a warm, enclosed space, such as a microwave, alongside a cup of hot water to create a humid environment. Let the dough rise for 1.5 to 2 hours.
Preheat your oven to 220°C. Thinly slice the tomatoes and shallots.
In a small bowl, mix the olive oil with pressed garlic cloves. Brush this mixture gently over the surface of the risen focaccia dough.
Top the dough with the sliced tomatoes, shallots, oregano, and basil leaves. Season with salt and pepper.
Bake in the preheated oven for 30 minutes. Once golden and cooked through, transfer the focaccia to a wire rack to cool.
9
g48
g3
g
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Indian