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Gluten-free Integral Focaccia




Sorghum flour

130 grams

Quinoa flour

120 grams

buckwheat flour

20 grams

Amaranth flour

60 grams


70 grams

Xanthan gum

3 grams

Fresh brewer's yeast

2 grams


300 grams

Extra virgin olive oil, for frying

2 spoons


3 grams

Bakery products from Italy

Gluten-free Integral Focaccia

Gluten-free Integral Focaccia


ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-free Integral Focaccia

For this focaccia I used only natural integral organic flours, very little yeast and long leavening. It is very soft, the taste is totally different slightly bitter and stuffed with sweet zucchini in season is perfect!

Gluten-free Integral Focaccia step 1

step 1

For a long leavening start making the dough the night before. Dissolve the yeast directly in the planetary jug with half the water. Then add all the flours, start mixing and slowly combining all the rest of the water.

Gluten-free Integral Focaccia step 2

step 2

After a few minutes when the mixture is well mixed add the oil and finally the salt. Leave to mix well for a few minutes. The obtained mixture will be very soft, almost like a cream.

Gluten-free Integral Focaccia step 3

step 3

Transfer the dough to a covered bowl, leave at room temperature for an hour and then refrigerate. The next day remove from the fridge about 4 hours before when we want to cook it.

Gluten-free Integral Focaccia step 4

step 4

Leave it to rise for 2 ½ hours inside the bowl, then spread it on a baking sheet covered with parchment paper. The dough will still be very soft, so help yourself with a spatula or wet hands.

Gluten-free Integral Focaccia step 5

step 5

Leave to rise for about an hour and a half before baking with oil, salt and oregano before baking. Heat the oven to 230 degrees.

Gluten-free Integral Focaccia step 6

step 6

Bake in the lower shelf for 10 minutes, then raise the pan in the middle shelf, lower the oven to 200 and continue cooking for another 10-15 minutes.

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