Discover Quick Gluten-Free Focaccia: an explosion of authentic flavor with selected ingredients. Easy to prepare! Try it now!
Step 1 of 7: In a bowl, mix together the bread mix and the dry yeast
Step 2 of 7: Add the lukewarm water and the oil, then mix with an electric hand mixer fitted with dough hooks or by hand with a fork.
Step 3 of 7: When the dough is smooth and homogeneous, add the salt as well and mix again.
Step 4 of 7: Cover with cling film and let rise for 1 hour at room temperature.
Step 5 of 7: After the time has passed, spread the dough with wet hands (so it won't stick) in a baking tray lined with parchment paper, trying not to completely deflate the dough. With your fingers give it the typical "dimpled" shape of focaccia.
Step 6 of 7: Turn on the oven to 200°C; while it heats, let it rise for another 20-25 minutes.
Recipe by Elena|CeliachiaStanca
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
Step 7 of 7: In a container prepare the brine by mixing the oil with the water and rosemary, then pour it all over the focaccia. Bake for about 25 minutes.
| Average values | Per serving88 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,071 kJ256 kcal | 1,213 kJ290 kcal |
| Fat | 3.67 g | 4.16 g |
| of which saturated fatty acids | 0.52 g | 0.59 g |
| Carbohydrates | 49.86 g | 56.45 g |
| of which sugars | 1.67 g | 1.89 g |
| Fibre | 3.39 g | 3.84 g |
| Protein | 7.3 g | 8.26 g |
| Salt | 1.31 g | 1.48 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
