Gluten-Free Focaccia with Rosemary and Onion

bonappetit.com

Frolic1

2 Tbsp. psyllium husk

4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt

2 tsp. sugar

2 cups water, room temperature

2¼ tsp. instant yeast

1½ tsp. baking powder

2 tsp. finely chopped rosemary, plus leaves for topping

3 cups (375 g) gluten-free flour blend (preferably Cup4Cup or another blend containing xanthan gum)

2 tsp. apple cider vinegar

¼ cup plus 3 Tbsp. extra-virgin olive oil, divided; plus more for your hands

Room-temperature unsalted butter (for pan)

1 medium red onion, cut into ¼"-thick wedges

Flaky sea salt

Freshly ground pepper

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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