What’s for dessert ?: Gluten Free: Bread and Focaccia
Since I don’t eat bread often anyway, I can’t say I missed it on a gluten-free diet. All I needed was its texture, its cover. I tried some of the purchased gluten-free versions and found a durable bread that I used for hiking sandwiches. I knew there would be problems when the maneštra season started, because I love pouring bread. A windy day brought beans on a padella for lunch, and so the need arose to bake my first gluten-free bread.
- 500 g gluten-free bread flour (I used Coop Bene si, preparato per pane, pizza, pasta e dolci)
- 25 g of fresh yeast
- a pinch of sugar
- 500 g of lukewarm water
- 50 g of olive oil
- 12 g of salt
Grind the yeast in 50 ml of lukewarm water and add sugar. Let the yeast rise in the heat. Put the flour and salt in the bowl of a stand-alone mixer, then add the olive oil, the remaining water and the risen yeast. Mix on medium speed for about 5 minutes until you get a homogeneous mixture. Transfer the mixture to an oblong bread pan lined with baking paper (fill 3/4 of the mold). Cover with cling film and let rise for half an hour. Bake for 30 minutes in an oven preheated to 200 ° C. Remove from the mold and bake for another 5 minutes. Cool the baked bread on the rack and do not cut it until it has cooled completely.
Transfer the rest of the dough to a baking sheet lined with baking paper and shape into a focaccia. Let rise for 45 minutes. Bake for 20-25 minutes in an oven preheated to 200 ° C until the surface gets a nice color. Focaccina did not wait for the photo shoot. Eager for the texture of real bread, I ate it still warm, coated in olive oil and rubbed with garlic. Mljac!