Drive away with green broad beans and ricotta
159 recipes
Gluten-free Integral Focaccia
ingredients
servings
6
Sorghum flour
130 grams
Quinoa flour
120 grams
buckwheat flour
20 grams
Amaranth flour
60 grams
Cornflour
70 grams
Xanthan gum
3 grams
Fresh brewer's yeast
2 grams
Water
300 grams
Extra virgin olive oil, for frying
2 spoons
Salt
3 grams
Bakery products from Italy
Gluten-free Integral Focaccia
Gluten-free Integral Focaccia
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
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.
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.
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.
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.
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.
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.
