Gluten-free Whole-Wheat Focaccia

How to make Gluten-free Whole-Wheat Focaccia "focaccia integrale senza glutine" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
4 1/8 cups (500 g) gluten-free whole wheat flour mix
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1/2 tsp. (2 g) sugar
1 cup (250 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt

Method:
Mix the flour with the malt or sugar and the chopped fresh herbs. Add the yeast and begin to knead, adding the milk a little at a time. Add the oil and lastly, the salt, then knead the dough until smooth and blended. If it is too hard, soften it with a little warm water.

Cover the dough with a sheet of plastic wrap and let it rest in a warm place for 1 hour.

Roll out the dough with a rolling pin to a thickness of 1/12 inch (2 mm). Cut it into pieces in the shapes of your choice, place them on a greased baking sheet, and prick with a fork to prevent bubbles from forming during cooking.

Bake in the oven at 350°F (180°C) for 12 minutes, or until golden and crispy.

Gluten-free Whole-Wheat Focaccia