How many servings do you want to prepare?
Light and fluffy, gluten-free focaccia with fresh tomatoes and herbs – perfect for any occasion.
#gluten-free
#vegan
#lactose-free
Ingredients
For the pre-dough:
-
54
g
KOMEKO BROTGENUSS
-
80
g water
-
4
g dry yeast
For the dough:
-
80
g potato flour starch
-
215
g
KOMEKO BROTGENUSS
-
150
g water
-
3
g dry yeast
-
7
g salt
-
1
tbsp apple cider vinegar
For proof:
-
0.25
tsp Italian herbs
-
1
Tomato
-
some Parmesan
-
Olive oil for brushing
Preparation
Pre-dough:
- Touch
Mix KOMEKO BROTGENUSS, water, and dry yeast to a smooth dough and let it mature for 30 - 60 minutes
Dough:
- Prepare the main dough
Knead the pre-dough with potato flour, KOMEKO BROTGENUSS, water, dry yeast, salt and apple cider vinegar into a smooth dough. - Portion the dough
Divide the finished dough into 4 equal parts. - Form and top the focaccia
Flatten the focaccia into oval flatbreads, brush with a little olive oil, top with thinly sliced tomatoes, and sprinkle with Parmesan cheese and herbs. Cover and let rest for about 30 minutes. - Bake
After the standing time, bake the focaccia at 240 °C top/bottom heat for 12-15 minutes.
