Time: 60 minuti
Difficulty: Facile

Ingredients for 4 people:
450 g Special Mix for Bread and Pizza Molino dalla Giovanna without gluten
50 g Hemp flour without gluten
350 g Beer Gluten-free
70 g water
16 g fresh beer yeast
90 g extra virgin olive oil
12 g salt up
6 cherry tomatoes
sesame seeds
Corn flour and rice without gluten for dusting
For the filling
3 Eggs
30 g parmesan
a pinch of chopped parsley
4 slices of smoked bacon spread
1 potato
Extra virgin olive oil
Salt up
Ground black pepper

Procedure
Pour the gluten-free mix in a bowl together with gluten-free hemp flour and mix well with a whisk, in a separate bowl pour the gluten-free beer and water together with the brewer's yeast and melt well with the hands, pour the liquid to the two flours and knead until complete absorption of the liquids.
Now add the oil and continue to knead well, always squeezing with the palm of your hand, complete with the salt. br>Take the cornmeal and rice and help yourself to remove the dough from the hands and pour it all on a chopping board dusted with gluten-free flour and form a loaf.
Put it in a container, covered with a cloth, to rise in a warm place for about 40 minutes.
After the rest time, resume the dough and divide it into three equal parts, grease well a 20 cm diameter round pan with oil and crush the dough well inside, let rest for another 40 minutes.
At the end of the rest take the tomatoes and create a circle inside the surface of the dough, cover everything with sesame.
Heat the oven at 240 ° and when it is hot put the focaccia to bake in the oven for about 10 minutes, after the first few minutes of cooking, lower the temperature to 200 ° and let it finish cooking for about 20 minutes. At the end of cooking, take the bread out of the oven and let it rest for 20 minutes on a perforated grill raised before stuffing.
Meanwhile, the focaccia cools,take the eggs and shell them in a bowl, beat well with a fork and season with the Parmesan, a pinch of parsley, a pinch of salt and finish with a pinch of ground black pepper. non-stick pan with oil, pour half of the egg mixture and cook for a few minutes the egg being careful not to burn it on the sides, when it will be well solidified the egg turn with a spatula and let it finish cooking , continue the same procedure with the remaining egg.
On a hot plate scald the pancetta a few minutes on each side, just put it all on a plate.
Put to boil a pot with water, bring to a boil,in the meantime slice the carefully washed potatoes in advance and leave the peel, cook in water about 5 minutes, as soon as they are soft, drain and season with a pinch of salt and a drizzle of oil.
Open halfway the focaccia, stuffed with the fried, the slices of bacon and the sliced potatoes above, served with a good glass of beer.