Focaccia whit Cherry Tomato and  Burrata

After various experiments,I managed to find the perfect recipe for Gluten free Focaccia!
It is equally soft, light and fluffy at the first bite.
A simple recipe, everything is mixed, prepared by hand without any difficulty.
Follow the advice step by step so you will bring the best gluten-free Focaccia to the table!

Ingredients for the dough:
400 g of Fiorglut Mulino Caputo flour
300 ml of Cold Water
11 g of Himalaya Salt
3 g of dry Yeast for pizza
Q.b. Extra Virgin Olive oil

10/15 Fresh Cherry Tomatoes
1 Fresh Burrata
Q.b. Himalaya salt
Q.b. Pepper
Q.b. Fresh Basil
Q.b. Extra Virgin Olive oil

In a bowl, add the flour, baking powder and salt.
Stir with an inverted spoon.
Incorporate the water and knead until a smooth and homogeneous dough is obtained.
Add a drizzle of oil on the edges of the bowl to detach the dough.
Transfer the dough into a food bag, let it rest in the fridge for about 4 hours.
After the time has elapsed, transfer the dough to an oiled rectangular pan, roll it out and let it rest for another 30 minutes, covered with cling film.
In the meantime, turn on the oven at 220 degrees, above and below.
After 30 minutes, bake the focaccia for about 20 minutes, without seasoning, the last 10 minutes, add the cherry tomatoes, burrata, basil, salt and pepper.
Remove from the oven and add a drizzle of raw oil.

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