Focaccia al grano saraceno senza glutine

  • Focaccia al grano saraceno senza glutine

INGREDIENTI

350 ml of water
30 g of olive oil
7 g of brewery’s yeast gluten free Molino Rossetto

PRODOTTI USATI

  • BREWERY'S YEAST GLUTEN-FREE- 3 CASES X 0,25 OZ (7 G) -
  • GLUTEN-FREE MIX FOR FLAT BREAD BUCKWHEAT FLOUR 400 G MR

PREPARAZIONE

Knead all the ingredients, leaving aside some oil that you will need then. When liquids have been absorbed put some oil on the dough. The final dough will be very liquid, so use a paddle to manage with it. Spill the dough in a container with some oil and let it rise for about 40 minutes. Put it in a pan of 24 cm with some oil. Spill the oil on the surface of the flat bread and with your fingers make some wholes. Let it rest in a covered lukewarm place for about one hour. When it has risen put it in the oven at 220°C for about 30 minutes