Gluten-free tart with tomatoes and olives

Gluten-free tart with tomatoes and olives
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Time: 20 minuti più cottura
Difficulty: Facile

Ingredients per 1 kg of bread:
500 g Special bread and pizza Molino dalla Giovanna without lactose
18 g fresh yeast
380 g water
6 peeled cherry tomatoes
10 black olives pitted
3 white onions cut into thin slices
4 leaves of basil
30 g extra virgin olive oil
14 g salt up

Time: 20 minutes + rest time
Difficulty level: minimum

Place the mix in a planetary or in a bowl, in another container dissolve the yeast in water and keep aside.
Divide the tomatoes into 4, add the onions previously lightly stewed over a low heat with a spoonful of water, the olives rinsed and cut into strips and the basil, washed and shredded, then mix.
Add the dissolved yeast to the flour working in order to incorporate all the liquid, then add the tomato mixture and mix carefully. Complete with oil and salt and work quickly.
When the ingredients are firmly joined to the mass of the dough, collect all with a spatula and place on the cutting board with the help of a little rice flour.
Roll the dough so as to create a small seam to be divided into loaves and place on a baking sheet lined with parchment paper and let rise for 1 hour and 15 minutes.
Bake in the hot oven at 180-200 C for 40 minutes.

N.B. The cookings indicated in the recipe, are to be verified and tested according to your oven.