Gluten-Free Sienese Ciaccino

Preparation

1. STEP 1 OF 6

   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.

2. STEP 2 OF 6

   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.

3. STEP 3 OF 6

   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.

4. STEP 4 OF 6

   Add some chopped black olives or sun-dried tomatoes on top of the dough.

5. STEP 5 OF 6

   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.

6. STEP 6 OF 6

   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.

Suggestions

• Large bowl

• Rolling pin

• Baking tray

• Parchment paper

General Information

Analysis

Macronutrients (100 gr)