Another version of Focaccia

I am working with a limited range of flour: buckwheat, millet, brown rice, quinoa, amaranth, and tapioca. Until today my focaccia has been based on millet. I have used baker's yeast as well as sourdough starter. For some reason I have made millet and buckwheat versions of foccacia, but not brown rice. So, today was the day. Lunch was brown rice focaccia topped with olive oil, sea salt and fresh rosemary tips from the garden.  The smell of baking bread was wonderful!

This time I used a millet sourdough starter, and the sourdough flavour could be detected. This bread has a mild flavour compared with focaccia made with millet flour and millet starter. The flavours of the olive oil and rosemary came through more strongly with the brown rice than they do with millet. The crumb is softer, more like a wheaten bread. Millet gives a stronger, more robust crumb.

I tried a different baking technique, shorter proof, then bake in a cold oven, to 230degC. Baking time was 35 minutes.
Not a bad result!