Focaccia with millet flour: soft and fragrant!

Millet focaccia is a savory leavened product revisited in perfect gluten-free style, to try and try again!

Are you planning to organize a small party, an aperitif or a dinner in which gluten-intolerant friends will participate? No problem thanks to the millet focaccia recipe, a soft , fluffy leavened product that is perfect for combining with ingredients of all kinds.

If cut into practical cubes , you can serve this focaccia as an appetizer with cold cuts, cheeses and a good glass of wine. Remember, at the time of purchase, to check that all the ingredients you buy are labeled as gluten-free products. What do you think? Are you ready to get your hands dirty?

Preparation of focaccia with millet flour

1. Sift the flour and starch into a large bowl, form a fountain and in a jug mix at least 250 ml of water with the yeast, a teaspoon of fine salt and the sugar.
2. Start kneading by hand or with the mixer fitted with the special hook, work until you obtain a compact dough. Cover with a clean tea towel and let it rise in the turned off oven for a couple of hours to double the volume of the dough.
3. Take a baking tray, line it with the appropriate paper and spread the leavened dough on it with greasy hands. Emulsify a spoonful of oil with a spoonful of water and brush the surface of the focaccia.
4. Sprinkle with a little coarse salt and the rosemary needles. Bake in a preheated oven at 200°C for about 20 minutes . When cooked, remove from the oven, leave to cool and then serve as desired with cold cuts or cheeses of your choice.

Another recipe to try is the gluten-free salted danube .

storage

How to store: the focaccia prepared in this way can be kept in an airtight container for 3-4 days.

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