Ingredients
- Gluten-free bread mix
500g500g - Warm water
450mL450mL - Extra virgin olive oil
20g20g - Dry yeast
1Packet1Packet - Fine salt
1Heaping teaspoon 1Heaping teaspoon
Preparation
- STEP 1 OF 7
In a bowl, mix together the bread mix and dry yeast.
- STEP 2 OF 7
Add the warm water and oil, then mix with an electric mixer equipped with hooks or by hand with a fork.
- STEP 3 OF 7
When the dough is smooth and homogeneous, add the salt and mix again.
- STEP 4 OF 7
Cover with plastic wrap and let rise for 1 hour at room temperature.
- STEP 5 OF 7
After the time has passed, spread the dough with wet hands (so it doesn't stick) on a baking tray lined with parchment paper, trying not to completely break the rise. With your fingers, give it the typical "dimpled" focaccia shape.
- STEP 6 OF 7
Preheat the oven to 200°C, while it heats up, let it rise for another 20-25 minutes.
- STEP 7 OF 7
In a container, prepare the brine by mixing the oil with water and rosemary, sprinkle over the entire focaccia. Bake for about 25 minutes.
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 155.62 |
Carbohydrates (g) | 30.31 |
of which Sugars (g) | 1.01 |
Fat (g) | 2.23 |
of which Saturates (g) | 0.31 |
Protein (g) | 4.44 |
Fiber (g) | 2.07 |
Sale (g) | 0.78 |
- Proteins4.44g·11%
- Carbohydrates30.31g·78%
- Fats2.23g·6%
- Fibers2.07g·5%