Time: 3 ore
Difficulty: Facile

This gluten-free focaccia has in the dough the potatoes that make it soft and damp, the long leavening thanks to the biga makes it digestible and as a final touch the flaxseed rich in minerals. To try absolutely..

Ingredients for the chariot 
100 g Special mix Bread and pizza Molino dalla Giovanna
90g water 
1g fresh yeast

Ingredients for about 1 kg of dough
400 g special Mix Bread and pizza Molino dalla Giovanna
200 g chariot
130 g cooked and crushed potatoes
3 g of sugar
360 g water
18 g fresh yeast
25 g extra virgin olive oil
5 g of salt up
20 g linseed

Time: 3 hours more rest
Difficulty level: easy

Procedure for the chariot

Place the ingredients in a large bowl and work the whole until you get a smooth and creamy mixture. Cover with plastic wrap and let rise for about 24 hours at room temperature.

Procedure for the focaccia:
In a bowl or planetary container, dissolve the yeast in the water together with the sugar. Then add the mix, the biga and the mashed potatoes, knead for 5 minutes, then add the oil and salt as the last ingredient when all the others are well incorporated. The dough must be well homogeneous and smooth.
Once the dough is made, let it rise in a bowl for 3 hours at room temperature, covered with film.
Resume the dough and pour it into a pan with your hands well oiled crush it inside, until cover the entire base.
Let rise again in the refrigerator for about 2 hours: this step allows the dough to acquire additional oxygen, making it much lighter.
After the rising time, dust the surface of the dough with flaxseed.
Preheat the oven to 250 º C and cook for about 20 minutes, after the first cooking time lower the temperature and finish cooking to 190 º C. for a further 10 minutes.
At the end of cooking, remove the focaccia from the oven and place on a raised grill to cool.