Gluten-Free Focaccia

Name: Gluten-Free Focaccia
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Italia
Ingredients: 250 g Gluten-free bread mix; 225 mL Water; 7 g Fresh brewer's yeast; 1 tablespoon Extra virgin olive oil; 1 teaspoon Fine salt; 1.5 teaspoons Turmeric; 0.5 teaspoon Black pepper; 1 package Pitted olives; to taste Rosemary

@elenaceliachiastanca

A delicious gluten-free focaccia, perfect for any occasion!

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

elenaceliachiastanca@elenaceliachiastanca

Ingredients

No. Servings

Gluten-free bread mix250g
Water225mL
Fresh brewer's yeast7g
Extra virgin olive oil1tablespoon
Fine salt1teaspoon
Turmeric1.5teaspoon
Black pepper0.5teaspoon
Pitted olives1package
Rosemaryto taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 11
In a bowl, mix the flour with water, oil, crumbled yeast, and salt. Mix by hand or with an electric mixer equipped with hooks for a few minutes until you get a homogeneous mixture.
STEP 2 OF 11
Add the turmeric and pepper and mix well until they are incorporated into the dough.
STEP 3 OF 11
Oil a baking tray (preferably non-stick, otherwise use parchment paper) and pour the dough in the center, flattening it slightly.
STEP 4 OF 11
Cover with plastic wrap and let it rise for about 1 hour.
STEP 5 OF 11
With slightly oiled hands, spread the dough and use your fingers to create the typical holes of focaccia.
STEP 6 OF 11
Let it rest for another 40 minutes and in the meantime, preheat the oven to 200 °C in static mode.
STEP 7 OF 11
Top with olives and rosemary on the surface.
STEP 8 OF 11
Mix 1 tablespoon of oil and 2 tablespoons of water in a glass and sprinkle over the surface of the focaccia.
STEP 9 OF 11
Finish with scattered coarse salt grains.
STEP 10 OF 11
Bake for 25/30 minutes or until golden brown.
STEP 11 OF 11
Remove from the oven and let cool.

General Information

Storage notes

Store in a container for a few days, better to reheat in the microwave or air fryer before consuming. It can also be frozen and thawed at room temperature.

More information

Perfect to pair with cold cuts and cheeses, or simply enjoyed on its own.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 11

In a bowl, mix the flour with water, oil, crumbled yeast, and salt. Mix by hand or with an electric mixer equipped with hooks for a few minutes until you get a homogeneous mixture.

STEP 2 OF 11

Add the turmeric and pepper and mix well until they are incorporated into the dough.

STEP 3 OF 11

Oil a baking tray (preferably non-stick, otherwise use parchment paper) and pour the dough in the center, flattening it slightly.

STEP 4 OF 11

Cover with plastic wrap and let it rise for about 1 hour.

STEP 5 OF 11

With slightly oiled hands, spread the dough and use your fingers to create the typical holes of focaccia.

STEP 6 OF 11

Let it rest for another 40 minutes and in the meantime, preheat the oven to 200 °C in static mode.

STEP 7 OF 11

Top with olives and rosemary on the surface.

STEP 8 OF 11

Mix 1 tablespoon of oil and 2 tablespoons of water in a glass and sprinkle over the surface of the focaccia.

STEP 9 OF 11

Finish with scattered coarse salt grains.

STEP 10 OF 11

Bake for 25/30 minutes or until golden brown.

STEP 11 OF 11

Remove from the oven and let cool.

Macronutrients (100 gr)

Energy (kcal)	215.78
Carbohydrates (g)	18.34
of which Sugars (g)	3.21
Fat (g)	14.45
of which Saturates (g)	2.02
Protein (g)	3.08
Fiber (g)	2.69
Sale (g)	1.25