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Apulian Focaccia with green olives and cherry tomatoes

ingredients

servings

6

buckwheat flour

220 grams

oatmeal

300 grams

Grape seed oil

20 grams

Iodized salt

1 spoon

Dry brewer's yeast

1 unit

Honey

1 teaspoon

Oat milk

250 grams

Green olives

170 grams

Water

250 grams

Dried almonds

50 grams

Oregano

to taste

Bakery products from Italy - Puglia

Apulian Focaccia with green olives and cherry tomatoes

Apulian Focaccia with green olives and cherry tomatoes

vegetarian with gluten with nuts high in potassium high in magnesium high in phosphorus

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Apulian Focaccia with green olives and cherry tomatoes

In the history of my albeit brief culinary career I had ever had to try and try a recipe for more than 2 times, this at least until now! And who would have guessed that make a gluten-free focaccia require so and so many scientific experiments ?? !! It took less than 4, 4 and say, testing and two cookbooks before the results were as I imagined I lero. The good news is that it appears to me to have done !!!

Apulian Focaccia with green olives and cherry tomatoes step 1

step 1

Distribute buckwheat flour on a baking sheet and bake at 90 degrees for at least 3 hours. This process is called denaturation and serves to make it more workable in the recipes without gluten.

Apulian Focaccia with green olives and cherry tomatoes step 2

step 2

In this recipe I have denatured only one of the two flours getting a perfect mix, but you can do both.

Apulian Focaccia with green olives and cherry tomatoes step 3

step 3

Spend three hours, mix the flours in a large bowl I recommend ceramic pottery that is !!. If you decide to use cream of tartar and baking soda you can be added in this step.

Apulian Focaccia with green olives and cherry tomatoes step 4

step 4

Blend apart from the milk with water, the oil, honey, salt and olives to obtain a creamy liquid. The olives do not give a predominant flavor to the cake, but you make it more flavorful dough.

Apulian Focaccia with green olives and cherry tomatoes step 5

step 5

Now Transfer the liquid into a saucepan and heat until it is hot but not boiling. An excessively hot liquid compromise the leavening of the mix!

Apulian Focaccia with green olives and cherry tomatoes step 6

step 6

Add the dry yeast to the liquid and mix well to dissolve. Let stand 5 minutes.

Apulian Focaccia with green olives and cherry tomatoes step 7

step 7

Form a well in the center of the flour and pour all the liquid, stirring with a wooden spoon until well blended.

Apulian Focaccia with green olives and cherry tomatoes step 8

step 8

You will need to obtain a fairly creamy, not by working with their hands, but to be paid in the pan.

Apulian Focaccia with green olives and cherry tomatoes step 9

step 9

Spread the almond flour and dellolio on the bottom of the pan does not stick to the cake and pour the dough.

Apulian Focaccia with green olives and cherry tomatoes step 10

step 10

Let rest for 2 hours covered with a cloth. Its volume will double during this time!

Apulian Focaccia with green olives and cherry tomatoes step 11

step 11

Once risen, seasoned focaccia with cherry tomatoes cut in half, green olives and a good splash dolio olive and oregano if there lavete!

Apulian Focaccia with green olives and cherry tomatoes step 12

step 12

Sink well nellimpasto tomatoes, will give necessary moisture during cooking.

Apulian Focaccia with green olives and cherry tomatoes step 13

step 13

Bake at 170 ° C in a convection oven for 45 minutes. Pull it out and let cool before cutting and serving.

Apulian Focaccia with green olives and cherry tomatoes step 14

step 14

and you dellolio truffles this is the time to use it !!! This focaccia it's really great!

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