Time: 50 minuti + tempo di riposo
Difficulty: minima

Ingredients for 1kg of bread:
500g of Nutrifree blend gluten free
18g of fresh brewer's yeast
380g of water
6 cherry tomatoes
10 pitted black olives
4 basil leaves
30 g extra virgin olive oil
14 g of salt up

Process

Place the gluten-free flour in a bowl; in a second bowl dissolve the yeast in the water, with the help of a steel whisk, and keep aside.
Wash the tomatoes, divide them into 4 and transfer them to a container; add the rinsed olives cut into strips and the basil, washed and shredded, and mix.
Then add the melted yeast to the flour,working to incorporate all the liquid; then add the tomato and olive mixture and mix carefully. Complete the salt with oil and work quickly.

To prepare a loaf, make a direct leavening: after kneading everything together, let it evaporate for 1 hour and 15 minutes, then divide the dough into 2 parts, mold them to loaf and place them on a baking sheet lined with baking paper. Bake in the hot oven at 180-200 ° C for 45-60 minutes.

To prepare the sandwiches, make a double leavening: finish kneading, leave the dough for 1 hour, then divide it into parts of 150 g let rise for another 30 minutes. Bake in a hot oven at 180-200 ° C for 25-30 minutes.