Gluten-free Sourdough Focaccia

For those of you asking for my gluten free sourdough focaccia recipe, here it is:

Ingredients for the dough:

400g of gluten free flour (I used Ardor plain flour)

280g water

30g extra virgin olive oil

8g salt

60g gluten free starter*

Method: 

8pm: Mixed all ingredients together in a bowl then I took it out and kneeded it on the bench until I got a nice smooth ball.

Popped the dough back into the same bowl then coated in more olive oil. Covered the bowl then left it to rest until the next morning.

7:30am next day: The dough had at least doubled in size. So I placed it onto a well oiled oven proof tray lined with baking paper and with oiled hands I pulled it (very gently) into shape while also pressing my fingers into it to get the nice dimples. I then covered it with a little more olive oil. 

I wasn't ready to bake it yet so I covered it and put it into the fridge for a few hours. 

About lunch time I took it out of the fridge for an hour or so. I then sprinkled it with salt flakes and the toppings (pushing them slightly into the dough a little). Drizzled with more oil, then baked at about 220°C for 20mins and turned up for the last 5/10mins to get a nice colour.

This recipe is completely commercial yeast free, gluten free and vegan!

*To make a gluten free starter, click this link, towards the end explains how to create a GF sourdough starter.