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Gluten Free Focaccia
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
15 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Demerara sugar1 tablespoon
- Dry yeast1 tablespoon
- Warm water100 ml
- Rice Flour200 g
- Sweet Sprinkle95 g
- Corn Starch55 g
- Xanthan Gum1 teaspoon
- Salt1 teaspoon
- Chemical Yeast1 coffee spoon
- Olive oil4 tablespoon
- Organic Apple Cider Vinegar1 tablespoon
- Eggs2 unit(s)
- Room temperature water150 ml
- Cherry tomato to taste
- Rosemary to taste
- In a bowl, place the demerara sugar, the dry biological yeast and 100ml of warm water. Mix well, place a cloth over it and leave it in a closed place. Water needs to be lukewarm, if it's too hot, fermentation won't happen.
- In another bowl, mix the rice flour, sweet sprinkles, corn starch, xanthan gum, salt and baking powder. Mix well and book.
- Beat the eggs, olive oil, vinegar and 150 ml of water at room temperature.
- Mix the pre-fermentation dry ingredients together with the egg mixture. Mix it up. (You can mix it in the mixer too, I mixed it with a spatula).
- Unite a shape and put the dough, wet your fingertips and make holes in the dough. Add the cherry tomatoes, rosemary and finally olive oil on top. (If you have thick salt, add some on top).
- Book in the oven off for approximately 45 minutes, to grow.
- After that time, bake in the preheated oven at 200 degrees for approximately 40 minutes or until golden on top.
- Take it out of the oven, wait about 10 minutes and unmould it to get a crispy crust.
- It looks delicious 🤤😍
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