Drive away with green broad beans and ricotta
Bakery products from Italy
vegan buckwheat Focaccia with tomatoes recipe gluten free
vegan buckwheat Focaccia with tomatoes recipe gluten free
ready in
2 hours 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
How can you not love cake?!?
preparation
step 1
Put in a bowl the flour, a spoon Dolio, salt and baking soda and mix well.
step 2
In a small bowl, dissolve the yeast with a teaspoon of honey and 100 ml of lukewarm water.
step 3
Wait a few minutes to form a bit of froth on the surface and add this liquid to the flour.
step 4
Start by mixing the dough with a leccapentole or a wooden spoon and add more water gradually, until mixture is smooth and thick paste.
step 5
Cover with plastic wrap and let rise in a warm place for 30 minutes.
step 6
After this time reshuffled your dough and transfer to a baking sheet covered with parchment paper or greased.
step 7
Decorated sinking surface tomatoes and sprinkle with coarse salt.
step 8
Pour into a jar a dolium spoon and some spoon of water, close and shake well to create an emulsion.
step 9
Season the surface of your cake with this emulsion.
step 10
Cover again with plastic wrap and let rise another 30 minutes, meanwhile turn on the oven and let it heat bringing it to 180 °.
step 11
After also the time of the second rising bake at half the height of the oven and cook for about 50 minutes, checking occasionally cooking.
step 12
It should darken too much the cover it surface with a dalluminio sheet.
step 13
Here you will find many more ideas to enrich your focaccia: https://morettoschefs.com/2016/09/12/focaccia-vegan-di-grano-saraceno-con-pomodorini-ricetta-senza-glutine-veloce-e- no-mix / # more-15594