recipes Baking Bread Vegetarian

Okay, imagine for a moment.... A warm summer day, and an impromptu bbq in the garden. With friends, or family, eating outside in the late afternoon sunshine. I love it! Spontaneous wine on the table, and of course the delicious snacks should not be missing. I love making this gluten-free focaccia with mozzarella, onion and olives. I always have the ingredients in house, and if I know in advance that we will be sitting outside for a long time, I prepare my dough in the afternoon. Later in the afternoon, the oven then does its work, and I manage to surprise my family and friends time and again with this delicious sandwich!

Recipe

Focaccia with mozzarella, onion and olives

Focaccia is a delicious bread to accompany drinks, worth making yourself!

Course	Bread
Kitchen	Ilatian
Servings	For 1 focaccia

Preparation time

Preparation time	40 min
Stiffen up min.	40 min
Total	1 h 40 min

Ingredients

200 ml lukewarm water
10 gr dry yeast (+2 tbsp water)
1 tbsp olive oil
pinch of salt
1 large (sweet) onion
10 green olives
100 gr mozzarella
fresh thyme
pepper
salt
olive oil

Focaccia with mozzarella, onion and olives

How do you make a focaccia with mozzarella, onion and olives?

Put the gluten-free bread mix in a dough bowl and add the salt in advance. In a small glass, mix the yeast with 2 tbsp of water to form a porridge and add it to the mix. Now add the olive oil and water as well. Mix first with a wooden spoon stir well.
Dust your hands with some (gluten-free) flour and knead all the ingredients into a smooth dough. Also dust the work surface with some flour and knead the dough on the work surface some more.
Line the Baking tray with baking paper. Place the ball of dough on the baking sheet and now press and roll out into a loaf with your hands. I made a rectangular loaf, but of course you can make any shape. Make sure the center of the loaf is slightly recessed, which you do by pushing just a little harder there on the dough. That way you get a raised edge to the bread.
Now you need some patience, because the dough is allowed to rise. Cover the dough with a damp tea towel and let it stand quietly for about 40 minutes.
Once the dough is ready, you can start topping. Cut the onion into rings and place them first on the center of the dough (so leave the edges free). Press them slightly into the dough.
Slice the olives and spread them on the focaccia. Cut the mozzarella into thin slices and spread them over the bread last. Make sure the focaccia is covered all over with mozzarella.
Finally, sprinkle some salt, pepper, fresh thyme and a generous splash of olive oil over the bread.
Now slide into the oven for 35 - 40 minutes. (Pour the wine in advance, and) enjoy!

Kookstand Voorkomt dat je scherm in slaapstand gaat

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Good, those gluten -free focaccia with mozzarella, onion and olives so ... I tasted this combination for the first time in Italy, my favorite holiday country. If I stand there at the bakery, and I see all those pieces of focaccia, then I always have difficulty choosing!

Fortunately, this rustic bread is easy to combine. That makes it fun to vary with taste and toppings. Also try a version with tomatoes and mozzarella.

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