The gluten-free Sienese ciaccino is a savory flatbread typical of Tuscany, enriched with black olives and sun-dried tomatoes, ideal for those following a gluten-free diet.
Prepare the dough: in a large bowl, sift the flour and add the yeast. Add the salt, olive oil, and a little water at a time, starting to mix with a fork. Continue adding water until the dough becomes smooth and homogeneous.
Work the dough: transfer the dough to a lightly floured surface and knead it for about 5 minutes until you get a soft but elastic consistency. Cover the dough with a cloth and let it rise for 4 hours.
Roll out the dough: once risen, take the dough and roll it out with a rolling pin on a floured surface. You can roll it out like a focaccia (quite thin, about 1 cm thick) or thicker if you prefer a softer texture.
Add some chopped black olives or sun-dried tomatoes on top of the dough.
Baking: transfer the dough to a baking tray lined with parchment paper. Sprinkle the surface with a bit of coarse salt and a drizzle of oil for extra crunchiness.
Bake in a preheated static oven at 200°C for about 20-25 minutes, or until the surface of the ciaccino is golden and crispy.
Large bowl
Rolling pin
Baking tray
Parchment paper
Store in an airtight container for up to 2 days.
The Sienese ciaccino can be customized with herbs or other ingredients like onions or peppers.
Italia, Toscana
| Energy (kcal) | 288.5 |
| Carbohydrates (g) | 47.11 |
| Fat (g) | 10.24 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 4.69 |
| Fiber (g) | 0.5 |
| Sale (g) | 2.75 |
