Gluten-free focaccia with extra virgin olive oil

Gluten-free focaccia with extra virgin olive oil
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Time: 50 minuti + tempo di riposo
Difficulty: Facile

The preparation of a gluten-free focaccia for some may seem complex, but it is not so. This typical Genoese dish is in fact a delicious snack to be enjoyed at any time of the day, just like the Tuscan schiacciata or simple stuffed scones.
Focaccia (or fugassa for Genoese) is one of the most popular savory baked goods and in Italy there are several variants. Soft, tasty and with lots of extra virgin olive oil, it is certainly one of the most delicious dishes of the beautiful country. In this recipe the preparation of gluten-free focaccia will respect all those that should be the steps for the realization of this totally gluten-free baked product. You will be amazed at his goodness!

Ingredients for 2 buns:

400 g special mix for bread and pizza Molino dalla Giovanna 
50 g gluten-free potato starch
300 g of water
5 g of granulated sugar
20 g fresh yeast
120 g extra virgin olive oil
15 g of salt up

Time : 50 minutes plus rest
Difficulty : easy

In a bowl with water, dissolve the crumbled yeast and sugar, then pour it into a planetarium together with the mix and potato starch. Leave to work creating a batter, add salt and oil at this point and continue processing to obtain a rather hydrated and sticky mass. 
Transfer the dough on a baking sheet lined with parchment paper and lightly greased, roll it out with your hands sprinkled with oil until covering the entire surface of the plate and then sink inside the tip of your fingers to create holes.
Let rise for about 1 hour and 30 minutes, at the ideal temperature of 26 º C, until the focaccia has doubled its volume.
After this time brush the surface of the focaccia with more oil and complete with a pinch of salt, then spray the surface of the focaccia with a little water (it will be enough to wet your hands 2-3 times and splash).
Bake in the hot oven at 250 º C for 25-30 minutes, then bake and let cool before serving.