Gluten-free hemp focaccia with cherry tomatoes, stuffed with pancakes, spread bacon and slices of scalded potatoes

Gluten-free hemp focaccia with cherry tomatoes, stuffed with pancakes, spread bacon and slices of scalded potatoes
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Time: 2 ore e 26 minuti
Difficulty: Facile

Ingredients for 4 people 
450 g Special Mix for Bread and Pizza Molino dalla Giovanna
40 g permitted hemp flour
350 g Beer without gluten
70 g of water
16 g fresh yeast
90 g extra virgin olive oil
12 g fine salt
6 cherry tomatoes
seeds of sesame seed
Corn flour and gluten-free rice for dusting
For the filling 
3 eggs
30 g parmesan cheese
a pinch of chopped parsley
4 slices of dried bacon without gluten
1 Potato
Extra virgin olive oil
Salt up to
ground black pepper
Time: 60 minutes more rest 
Difficulty level: Easy 

Pour the mixture into a bowl together with the hemp flour and mix well with a whisk, in a separate bowl pour the beer and the water together with the yeast and melt well with your hands, pour the liquid into the two flours and knead until the liquids are completely absorbed.
At this point add the oil and continue to knead well always squeezing with the palm of your hand, complete all with salt.
Take some corn flour and rice and help yourself to remove the dough from your hands and pour it all on a cutting board dusted with flour and form a loaf.
Store it in a container, covered by a cloth, to rise in a warm place, for about 40 minutes.
After the rest time, take back the dough and divide it into three equal parts, grease well a round baking tray with 20 cm diameter with olive oil and crush us well the dough 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 the whole with sesame.
Heat the oven to 240° and when it is hot put the focacce to cook in oven for about 10 minutes, after the first minutes of cooking lowered the temperature to 200° and finish cooking for about 20 minutes.
At the end of cooking, remove the bread from the oven and let it rest for 20 minutes on a raised perforated grill before filling.
In the meantime the focaccia cools, take the eggs and shell them in a bowl, whisk well all with the needles of a fork and season with the Parmesan, a pinch of parsley, a pinch of salt and finish with a pinch of ground black pepper.
Heat a non-stick frying pan with olive oil, pour half of the egg mixture and cook for a few minutes the egg taking care not to burn it on the sides, When you have solidified the egg turn with a spatula and finish cooking, continue the same procedure with the remaining egg.
On a hot plate the bacon is hot for a few minutes on each side, as soon as it is ready put it on a plate.
Put to boil a pot with some water, brought to the boil, in the meantime slice the potatoes washed carefully and leave the peel, let them 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 the focaccia in half, stuffed with fries, slices of bacon and sliced potatoes on top, serve all with a good glass of gluten-free beer.