Black gluten-free focaccia

Preparation

1. STEP 1 OF 10

   In a container, place the flour, the crumbled yeast, the water, the oil, and the salt.

2. STEP 2 OF 10

   Using an electric mixer fitted with dough hooks, mix for at least 7-8 minutes.

3. STEP 3 OF 10

   Once done, take a 30x20 baking dish, line it with parchment paper, oil it, and pour in the dough.

4. STEP 4 OF 10

   Using a spatula, spread the mixture evenly.

5. STEP 5 OF 10

   Cover with cling film and place in the turned-off oven to rise for 1 hour and a half or until doubled in size.

6. STEP 6 OF 10

   Remove from the oven and preheat it to 200°C.

7. STEP 7 OF 10

   Prepare the brine by mixing together the water, oil, and rosemary, then pour it over the focaccia, making sure to wet the entire surface.

8. STEP 8 OF 10

   Sprinkle with coarse salt and bake for about 35 minutes on the middle rack of the oven.

9. STEP 9 OF 10

   Before removing from the oven, check that the bottom of the focaccia is cooked by lifting it slightly from the parchment paper; it should be dry.

10. STEP 10 OF 10

    Remove from the oven and let cool, preferably on a rack to avoid condensation.

Suggestions

• Oven

• 30x20 baking dish

• Parchment paper

• Electric mixer

• Spatula

• Cling film

• Rack

General Information

Analysis

Macronutrients (100 gr)