Focaccia ai 7 cereali
500 g of bio 7 cereals flour Molino Rossetto
320 ml of water
1 pack of brewery’s yeast gluten free Molino Rossetto
10 g of salt
35 g of evo oil
Knead all the ingredients except the salt, the oil and 30 ml of water that you will add then. When the dough is smooth and homogenous let it rest for 1 hour. Once it has risen roll it on a pan. Then put some olive oil and salt. Let it rise for about 1 hour and a half, then put it in the oven at 220°C for about 25 minutes.