Time: 40 minuti più riposo
Difficulty: Facile

A tasty soft white muffin as a substitute for bread. Ideal for picnics or buffets, easy to make and stuffed in a thousand fantastic variants. To try!!!

Ingredients for a focaccia of about 800g
For the poolish
100 g Special bread and pizza Molino dalla Giovanna
100 water
2 g fresh yeast
For the second dough
200 g Special Bread and Pizza Molino dalla Giovanna
200 g of poolish
8 g fresh yeast
170 g water
50 g extra virgin olive oil
3 g salt up 
Per lo Spolvero
Very fine corn flour without gluten  
5 g salt up
For the filling
100 g gluten-free cooked ham
100 g mozzarella fior di latte  

Time: 40 minutes + rest time
Difficulty level: easy

Proceeding
Place the poolish ingredients in a container or planetarium, mix well until a creme is created. You will get a rather spongy poolish, which is left to mature for about 6/8 hours.
When the poolish is ready, proceed with the addition of the mix and the fresh yeast previously dissolved in the dose of water. Mix well and squeeze the dough, then pour the oil and salt and continue kneading until you make a homogeneous dough.
At this point, leave to rest for 2 hours, then transfer the dough on a pastry floured with corn flour, divide into 2 parts and place in the pan lined with parchment paper. Wet your hands with olive oil and crush to the desired shape.

At this point, place in a preheated oven at 250 º C and cook for 10 minutes, lower the oven to 190 º C. and continue to cook for a further 10 minutes.
At the end of cooking, remove the buns from the containers within a few seconds and place them on a grid to cool.
When they are very cold, cut in half lengthwise and fill with cooked ham and mozzarella and serve.