Savor the quinoa focaccia without lactose and gluten: a burst of flavor with selected ingredients. Try it now and discover tradition with a modern twist!
Combine the yeast with lukewarm water and sugar.
Let the yeast activate by stirring, then add to the flours. Add the salt and let it rest (in a fairly warm place) for 60 minutes in an oil-greased bowl covered with plastic wrap (not in contact).
At this point, roll out and spread with oil. Let it rest for 2 hours as before. Bake for 15 minutes.
Italy
| Energy (kcal) | 181.56 |
| Carbohydrates (g) | 34.74 |
| of which Sugars (g) | 2.56 |
| Fat (g) | 2 |
| of which Saturates (g) | 0.23 |
| Protein (g) | 6.65 |
| Fiber (g) | 3.35 |
| Sale (g) | 0.55 |
