Gluten-free Sienese ciaccino is a savory focaccia typical of Tuscany, enriched with black olives and sun-dried tomatoes, ideal for those following a gluten-free diet.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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. Keep adding water until the dough becomes smooth and homogeneous.
Knead the dough: transfer the dough to a lightly floured surface and knead it for about 5 minutes until you obtain a soft but elastic consistency. Cover the dough with a cloth and let it rise for 4 hours.
Roll out the dough: once risen, take the dough back and roll it out with a rolling pin on a floured surface. You can roll it out like a focaccia (fairly thin, about 1 cm thick) or thicker if you prefer a softer texture.
Add some black olives or chopped sun-dried tomatoes on top of the dough.
Cooking: transfer the dough to a baking tray lined with parchment paper. Sprinkle the surface with a little coarse salt and a drizzle of oil to give extra crispness.
Bake in a preheated static oven at 200°C for about 20-25 minutes, or until the surface of the ciaccino is golden and crisp.
Large bowl
Rolling pin
Baking tray
Parchment paper
Store in an airtight container for up to 2 days.
Sienese ciaccino can be customized with herbs or other ingredients such as onions or peppers.
Italia, Toscana
| Energy (kcal) | 263.38 |
| Carbohydrates (g) | 60.77 |
| Fat (g) | 0.89 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 7.51 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.63 |
