Provencal focaccia

Ingredients

  • 260 ml of lukewarm water
  • 185 g of Céliane plain bread mix
  • 55 g gluten-free buckwheat flour
  • 55 g cornstarch
  • 10 g of gluten-free baker's yeast
  • 4 tbsp olive oil
  • 2 tsp of sugar
  • About twenty black olives
  • 70 g of dried tomatoes in oil
  • Salt
  • Fresh or dried thyme

- Preparation -

Step 1

Preheat your oven th.8 (240°C)

2nd step

In a bowl, dissolve the yeast in a little lukewarm water with the sugar and leave to rest for 5 minutes.

Step 3

In a salad bowl, mix the flours, cornstarch then add the olive oil. Mix until you have a smooth paste. Leave the dough to rise in the salad bowl covered with a damp cloth for 1 hour.

Step 4

Once the dough has risen, knead again and add the finely chopped olives and dried tomatoes.

Step 5

Oil a baking sheet and roll out the dough to give it an oval shape. Cook for 15 to 20 minutes.

You will like also

1 4