Integral Focaccia stuffed with chickpea flour
Bakery products from Italy - Puglia
Apulian Focaccia with green olives and cherry tomatoes
Apulian Focaccia with green olives and cherry tomatoes
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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 !!!
preparation
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.
step 2
In this recipe I have denatured only one of the two flours getting a perfect mix, but you can do both.
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.
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.
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!
step 6
Add the dry yeast to the liquid and mix well to dissolve. Let stand 5 minutes.
step 7
Form a well in the center of the flour and pour all the liquid, stirring with a wooden spoon until well blended.
step 8
You will need to obtain a fairly creamy, not by working with their hands, but to be paid in the pan.
step 9
Spread the almond flour and dellolio on the bottom of the pan does not stick to the cake and pour the dough.
step 10
Let rest for 2 hours covered with a cloth. Its volume will double during this time!
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!
step 12
Sink well nellimpasto tomatoes, will give necessary moisture during cooking.
step 13
Bake at 170 ° C in a convection oven for 45 minutes. Pull it out and let cool before cutting and serving.
step 14
and you dellolio truffles this is the time to use it !!! This focaccia it's really great!
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