Gluten-Free Focaccia Bread (Italian Bread)

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Preparation Time
60 – 65 min

Cooking Time
35 – 40 min

Difficulty
Easy

Look Yourself Gluten-Free!

	For the dough
3 water glass	Gluten-free Flour
300 ml	Water
1 tablespoon	Dry yeast
1 tablespoon	Honey
3 tablespoon	Olive oil
10 pieces	Olive
5 pieces	Dry tomato
1 dessert spoon	Thyme
1 dessert spoon	Mint
1 dessert spoon	Salt
	Spread on
1 clove of	Grated garlic
1 dessert spoon	Thyme (you can choose fresh thyme if you want)
1 tablespoon	Olive oil
	Bay leaf for aroma (you can choose fresh rosemary if you want)

For 20 minutes pre-fermentation, mix 1 glass of gluten-free flour, 1 tbsp honey and 1 tbsp dry yeast and wait.
Meanwhile, we chop our dried tomatoes and olives.
On the other hand, we prepare garlic thyme with olive oil and bay leaf sauce that we will spread on bread.
After the pre-fermentation process is finished, we add the remaining 2 glasses of flour, spices, olives, dried tomatoes and 3 tbsp olive oil and blend them by turning them with a spatula.
No need to yogurt with our hands, it will be a little runny dough.
Then we take the dough, which we fermented again for about 40 minutes, into our oven dish, wet our hands, shape it with our fingers and spread our sauce.
We cook by checking at intervals of about 35 40 minutes at 200 degrees 20 minutes (may vary from oven to oven, pay attention to the setting of controlled cook).

And our focaccia bread like miiis is ready, bon appetit🍞. Let’s consume portion-controlled. 100g about 248 cal.