7

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Apulian Focaccia with green olives and cherry tomatoes

ingredienti

persone

6

Sale iodato

1 spoon

Lievito di birra secco

1 unit

Miele

1 teaspoon

Farina di grano saraceno

220 grams

Olio di semi d'uva

20 grams

Origano

to taste

Farina d'avena

300 grams

Latte di avena

250 grams

Olive verdi

170 grams

Acqua

250 grams

Mandorle essiccate

50 grams

prodotti da forno da Italia - Puglia

Apulian Focaccia with green olives and cherry tomatoes

Apulian Focaccia with green olives and cherry tomatoes

vegetariano con glutine con noci ricco in potassio ricco in magnesio ricco in fosforo

pronta in

3 ore

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta 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 !!!

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

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.

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 2

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

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.

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

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.

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

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!

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 6

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 7

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 8

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 9

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 10

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

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!

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 12

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 13

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

Foto preparazione Apulian Focaccia with green olives and cherry tomatoes

step 14

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

fabbisogno giornaliero
(per persona)

Main +

Calories 463.07 kcal n.d.

Fat 17.19 g n.d.

Carbohydrates 66.23 g n.d.

Protein 14.82 g n.d.

Fibers 9.33 g n.d.

Water 68.42 g n.d.

Ashes 6.37 g n.d.

Sugars 4.07 g n.d.

Starch 0.06 g n.d.

Minerals +

Calcium 82.21 mg n.d.

Sodium 1549.21 mg n.d.

Phosphorus 397.42 mg n.d.

Potassium 480.49 mg n.d.

Iron 4.03 mg n.d.

Magnesium 191.62 mg n.d.

Zinc 3.12 mg n.d.

Copper 0.54 mg n.d.

Manganese 2.95 mg n.d.

Selenium 19.6 mcg n.d.

Fluorine 29.81 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

B1 0.64 mg n.d.

B2 0.27 mg n.d.

B3 3.84 mg n.d.

B5 0.45 mg n.d.

B6 0.32 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 0.01 mg n.d.

E 3.39 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 5.54 mcg n.d.

Total choline (Vit. J) 42.99 mg n.d.

Lipids +

Monounsaturated 7.23 g n.d.

Polyunsaturated 3.41 g n.d.

Saturated 1.89 g n.d.

Cholesterol 0.0 mg n.d.

unsaturated 10.63 g n.d.

Amino acids +

Phenylalanine 0.3 g n.d.

Isoleucine 0.25 g n.d.

Histidine 0.17 g n.d.

Leucine 0.44 g n.d.

Lysine 0.32 g n.d.

Methionine 0.09 g n.d.

Tyrosine 0.13 g n.d.

Threonine 0.26 g n.d.

Tryptophan 0.1 g n.d.

Valine 0.34 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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