With Fioreglut Pane e Pizza flour it is possible to create traditional leavened products and innovative tasty and fragrant recipes, but above all good for everyone: even for those without intolerances, in perfect harmony with the concept of Neapolitan conviviality. Here's a simple idea for a tasty appetizer or snack!
500g Fioreglut Flour
365g Water at room temperature
15g Caputo active dry yeast
1/2 teaspoon Sugar
11g Salt
To taste extra virgin olive oil
To taste Coarse salt
Fresh rosemary to taste
Dissolve the yeast in half a glass of warm water. Sift the flour and add the yeast, salt and sugar.
Mix everything vigorously.
Once the dough is sticky and smooth, cover it with cling film and let it rise for at least 4 hours in a dry place.
Once the leavening time is over, tip the dough out of the bowl onto a work table and roll it out well. At this point close it up and let it rest like this for at least half an hour.
Transfer the dough to a baking tray lined with baking paper, tap with your fingers to spread the dough and distribute it well.
Let it rise for another two hours in the turned off oven.
Season with oil, coarse salt and rosemary. Let it rise for another half hour.
Cook at 180°, placing the pan in the lowest part of the oven until the crispy crust has been created. Then move it to the central shelf for another 20 minutes. If during cooking you notice that the dough is a little dry, add more oil.
Buon appetito!
To work with gluten-free focaccia, it is advisable to wet your hands with a little water to prevent the dough from sticking to your hands or breaking.
To work with gluten-free focaccia, it is advisable to wet your hands with a little water to prevent the dough from sticking to your hands or breaking.
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