Time: 2 ore più riposo
Difficulty: Facile

Ingredients for 8 people

500 g of special gluten-free preparation for bread and pizza Molino Dallagiovanna

10 g of fresh brewer's yeast

5 g of sugar

370 g of water at room temperature

80 g of EVO oil

10 g of fine salt

Method

Place the mix in a fountain, gradually add the water in which you have dissolved the yeast and the sugar.

Mix everything very slowly trying to squeeze the dough with the palm of your hands, add the oil and salt and work until you get an elastic mixture.

Place the dough in a rather large oiled rectangular pan and grease the surface as well to make it easier to remove the leavened strips.

Cover with kitchen wrap and let rise for 2 hours and 30 minutes.

Remove the film and, with the help of a tarot, remove some portions of dough weighing about 50 g, then spread them with your hands and form a larger-sized tarallo.

Transfer the gluten-free friselle obtained into a baking dish (with baking paper) and leave to rise for about 45 minutes.

Preheat the oven to 220 ° C for 15 minutes, then lower the oven to 170 g and cook for at least 30 minutes.

After the first part of cooking, remove the pan from the oven and let the friselle cool for about 20 minutes at room temperature, then cut in half and put back in the pan.

Bake again in the oven at 180 ° for another 35/40 minutes, at the end of the second cooking remove the pan from the oven and let it cool for at least 3 hours at room temperature.

Then season the friselle with seasoned tomatoes, or with slices of smoked salmon or with bacon and smoked scamorza baked in the oven.