Mix all the ingredients the night before (you will prepare the dough in the morning)

In a glass or plastic bowl, combine the water, psyllium husk flakes, and honey. Mix well and set aside. Once the psyllium husks absorb the water, this mixture will have a jelly-like texture (it needs about 5 minutes).

In the meantime, mix all the dry ingredients in a glass bowl.

Now add the preferment to the psyllium husk jelly. Mix well with a spatula or wooden spoon.

Add the preferment jelly mixture to the dry ingredients bowl, incorporate as much as possible with a spatula or wooden spoon, then start mixing with your hand. Mix well until the dough is homogeneous and has no lumps. The dough is soft and sticky.

Now you can start mixing with the silicone or plastic dough scraper, scraping the dough from the sides of the bowl, and folding it into the center. Rotate the bowl and repeat with the same movement, for about 1 minute.

Cover the bowl with a plastic cover and let it rest for about 10 minutes.

After 10 minutes, add the olive oil, mix with the hands so the oil is well incorporated, then repeat the folding using the plastic scraper.

Cover the bowl with the plastic wrap, then put the bowl in a plastic bag, tight it and let the dough rest for 30 minutes.

In the meantime, prepare a deep pan, by greasing it with olive oil. The dimensions of my pan are 33cm x 23cm (13inch x 9inch) and it’s the perfect size for this quantity of dough.

After 30 minutes, transfer the dough to the pan, drizzle a little bit of olive oil, and gently spread it out with your fingers to cover the entire pan in an even layer. Cover the pan with a damp towel, put everything in a plastic bag, tight it and let it proof/ferment for about 1h 30 minutes on the counter (this timing works for a temperature of about 72F)

Preheat the oven to 240C/465F for at least 40 minutes before baking.

Prepare the olives, rosemary, and sea salt flakes.

When the time is up, remove the pan out of the bag, place the olives on top and press them down into the dough. Sprinkle the rosemary and sea salt flakes. Put the focaccia in the oven, and turn the heat down to 230C/450F. Bake for 25 minutes. The top should feel settled and golden brown.

After removing the pan from the oven, let it rest for 10 minutes, then you can cut it into squares. Depending on what pan you are using, it might seem difficult the release from the bottom, so just gently lift each square with a spatula. The bottom should not be burnt and the bread should not stick to the pan.

Compared to the lectin-free sourdough bread, focaccia is softer, fluffier, and doesn’t have a thick crust. You can eat it immediately after you bake it (give it 10-15 minutes to breathe before you cut it) and it’s perfectly fluffy all day. Once completely cold, store it in a paper bag, which you can keep in a plastic bag. The next day it will lose some of the fluffiness, but if you toast it will be like freshly baked. You can also freeze it if you are not able to eat it in two days.