Gluten-free slipper with sorghum with dry tomatoes and olives

Gluten-free slipper with sorghum with dry tomatoes and olives
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Time: 50 più riposo
Difficulty: Facile

Ingredients for 4 people

500 g Farina Piaceri Mediterrani
460 g of water
20 g brewer's yeast
60 g tomatoes in oil
50 g pitted green olives
70 g extra virgin olive oil
12 g salt up
Very fine gluten-free rice flour for dusting
Very fine gluten-free corn flour for dusting

Method
Arrange the gluten-free mix in a bowl and mix well with a spoon, create a hole. Dissolve the yeast in a second bowl with water and add to the flour; mix everything, very slowly, then add the oil and salt and work until a soft mixture is obtained.
Put the dough to rest for about 40 minutes in a bowl, covering everything with a film and taking care to wet the surface of the dough.
When it has doubled its volume, flour the hands with the dusting flours and form with the mixture of the loaves of about 210 g each, put them on a baking sheet covered with parchment paper, crushed ungendovi hands well and crushed in shape of ciabatta; put them to rise again in the oven off for about 1 hour.
After the rising time add on each slipper the drained tomatoes creating holes on the dough and the olives, preheat the oven to 240 ° C and cook the slippers for 8 minutes, after the indicated time lower the temperature to 190 ° and cook for another 15 minutes.
When the cooking time has elapsed, remove the slippers from the oven and allow to cool on a raised grill to allow it to dry well.

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