Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 4 people

For L’dough
450 g Special Bread and Pizza without lactose Molino dalla Giovanna
50 g very fine gluten-free corn flour 
390 g of water

12 g fresh yeast

60 g Extra virgin olive oil

12 g fine salt
For the duster
Corn meal for polenta without gluten

Setting up Bread Machine
Programme 18
Gilding /
Forma /
Duration /

Procedure

Pour the powders into a bowl and mix well with a whisk until they are well homogeneous.
Insert the water and the crumbled yeast into the PAGNOTTA container, select the 18 program and press START. After about one minute add the mix, add for 3 or 4 minutes, then add the oil and salt as the last ingredient when all the others are well incorporated.
The dough lasts a total of 27 minutes: about halfway through check its consistency, which must be quite spongy.

Finished the dough begin 3 stages of rising of 40 minutes 1. After 2 hours and 27 minutes, at the end of the program, remove the container and topple the dough on a cutting board, divide into 3 parts and roll out the dough with corn flour for polenta forming a circle of 22 cm in diameter.

Preheat the oven to 250° and cook the crushers greasing well with oil the surface of the dough, cook for 10 minutes on a baking sheet lined with baking paper.

After the first 10 minutes of cooking lower the oven to 170° and finish cooking the focaccia for another 10 minutes.