A delicious gluten-free focaccia, perfect for any occasion!
In a bowl, mix the flour with the water, the oil, the crumbled yeast, and the salt. Mix by hand or with an electric mixer fitted with dough hooks for a few minutes until you obtain a homogeneous mixture.
Add the turmeric and pepper and mix well until they are incorporated into the dough.
Oil a baking tray (preferably non-stick, otherwise use parchment paper) and pour the dough into the center, flattening it slightly.
Cover with plastic wrap and let rise for about 1 hour.
With slightly oiled hands, stretch out the dough and use your fingers to create the typical holes of focaccia.
Let it rest for another 40 minutes and in the meantime set the oven to 200 °C in static mode.
Finish with the olives and rosemary on the surface.
Mix 1 tablespoon of oil and 2 of water in a glass and sprinkle the surface of the focaccia.
Finish with some grains of coarse salt scattered on top.
Bake for 25/30 minutes or until golden.
Remove from the oven and let cool.
Store in a container for a few days; it is better to reheat it in the microwave or air fryer before eating. It can also be frozen and left to thaw at room temperature.
Perfect paired with cured meats and cheeses, or simply enjoyed on its own.
Italia
| Energy (kcal) | 221.17 |
| Carbohydrates (g) | 31.17 |
| of which sugars (g) | 1.19 |
| Fat (g) | 9.67 |
| of which saturates (g) | 1.28 |
| Protein (g) | 4.71 |
| Fibre (g) | 3.85 |
| Salt (g) | 1.94 |
