Gluten-free Italian focaccia bread
Great Italian bread supplemented with excellent flavors of olives, tomatoes and rosemary.
Ingredients
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Dough
- 300 g Bread mix white Liana
- 270 ml of water
- 15 g of fresh yeast
- 1 teaspoon sugar (for yeast)
- 2 teaspoons of salt
- 3 spoons of olive oil
- olives
- dried tomatoes
Appendices
- rosemary
- olive oil
- olives
- tomatoes
- coarse salt
- We prepare yeast from water, sugar and yeast. In a bowl, mix Bread mix white, salt, oil, the remaining water and finally add yeast. Use a mixer to process the dough into which we mix chopped olives and sun-dried tomatoes. Cover and leave to rise for 40 minutes.
- Then transfer the risen dough to a greased baking sheet. With a spoon dipped in olive oil, press it into an approx. 2 cm high pancake.
- Gently press the chopped olives and fresh tomatoes onto the surface, sprinkle with rosemary and coarse salt. Cover and leave to rise for 30 minutes.
- Brush the edges with olive oil and bake at 230°C for 20 minutes.
- Sprinkle the baked bread with water and brush with olive oil.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bread mix white Liana
- 270 ml of water
- 15 g of fresh yeast
- 1 teaspoon sugar (for yeast)
- 2 teaspoons of salt
- 3 spoons of olive oil
- olives
- dried tomatoes
Appendices
- rosemary
- olive oil
- olives
- tomatoes
- coarse salt
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