Gluten-free skillet focaccia

Name: Gluten-free skillet focaccia
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Italia
Ingredients: 1 handful Cherry tomatoes; 150 g Gluten-free bread mix; 50 g Whole grain bread mix; 170 ml Water; 6 g Fresh yeast; 1 tablespoon Extra virgin olive oil; 2 pinches Salt

@elenaceliachiastanca

Category: Mains

A delicious soft and light focaccia, perfect for summer, cooked in a skillet for optimal results!

Difficulty: Easy

Cooking time: 60 minCooking: 60 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

elenaceliachiastanca@elenaceliachiastanca

Ingredients

No. Servings

Cherry tomatoes1handful
Gluten-free bread mix
Whole grain bread mix50g
Water170ml
Fresh yeast6g
Extra virgin olive oil1tablespoon
Salt2pinches

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
In a bowl, pour the flours, crumbled yeast, oil, salt, and water.
STEP 2 OF 8
Mix everything with an electric mixer equipped with hooks for at least 7/8 minutes, until the dough becomes well homogeneous and sticky.
STEP 3 OF 8
Cover with plastic wrap and let rise until doubled (about 45 min - 1 hour, depending on the warmth).
STEP 4 OF 8
Cut the cherry tomatoes in half and place them cut side down in a lightly oiled skillet.
STEP 5 OF 8
Place the dough over the tomatoes, making sure to cover them all, and let rise for another 25/30 minutes with the lid on.
STEP 6 OF 8
Put on the heat with the lid on medium flame and let cook for at least 35/40 minutes, before turning it over, check that the bottom is cooked by lifting it slightly.
STEP 7 OF 8
Turn it over with the help of the lid, just as you would for an omelet, and let cook for another 15/20 minutes.
STEP 8 OF 8
Remove from the skillet, let cool, and it's ready!

Suggestions

Skillet

General Information

Storage notes

Store in an airtight container at room temperature for 2-3 days.

More information

Serve warm or at room temperature. Great on its own or with cold cuts and fresh cheeses.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 8

In a bowl, pour the flours, crumbled yeast, oil, salt, and water.

STEP 2 OF 8

Mix everything with an electric mixer equipped with hooks for at least 7/8 minutes, until the dough becomes well homogeneous and sticky.

STEP 3 OF 8

Cover with plastic wrap and let rise until doubled (about 45 min - 1 hour, depending on the warmth).

STEP 4 OF 8

Cut the cherry tomatoes in half and place them cut side down in a lightly oiled skillet.

STEP 5 OF 8

Place the dough over the tomatoes, making sure to cover them all, and let rise for another 25/30 minutes with the lid on.

STEP 6 OF 8

Put on the heat with the lid on medium flame and let cook for at least 35/40 minutes, before turning it over, check that the bottom is cooked by lifting it slightly.

STEP 7 OF 8

Turn it over with the help of the lid, just as you would for an omelet, and let cook for another 15/20 minutes.

STEP 8 OF 8

Remove from the skillet, let cool, and it's ready!

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	158.91
Carbohydrates (g)	26.93
of which Sugars (g)	1.68
Fat (g)	4.02
of which Saturates (g)	0.58
Protein (g)	4.25
Fiber (g)	2.37
Sale (g)	2.9