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Sheet pan focaccia

Gluten free mix. Well suited also for homemade bread and sheet pan pizza

Focaccia in teglia


500g GranPizza Gluten Free mix
400 g lukewarm water (27-30°)
10 g Extra Vergin Olive Oil (2 teaspoons)
7 g salt (2 coffee spoons)
5 g dry yeast (or 15 g fresh yeast)

PREPARATION: Pour the GranPizza Gluten Free mix into a high-sided bowl. Add the yeast and the lukewarm water. Add the oil and the salt. Mix with a whip for about 5 minutes until the mixture is homogeneous. Place the mixture into a well-oiled bowl. Cover with a cloth and let rise for about 90 minutes in a warm place. Oil a sheet pan and tip in the mixture. Then rub your hands in oil and gently stretch out the dough. Drizzle with an emulsion of water and oil and sprinkle with a pinch of salt. Press with your fingertips to create the characteristic dimples.

BAKING: Bake in pre-heated oven at 220-240° for 20-25 minutes aprox.

Molini Lario S.p.A.
Via dei Platani, 609
22040 – Alzate Brianza (CO)
PH: +39 031 630491
E-MAIL: This email address is being protected from spambots. You need JavaScript enabled to view it.
VAT N°: 00190660134