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Recipe by
Enjoy the lactose-free and gluten-free quinoa focaccia: an explosion of flavor with selected ingredients. Try it now and discover tradition with a modern twist!
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Combine the yeast with the warm water and sugar.
Step 2 of 3: Let the yeast activate, stirring, then add it to the flours. Add the salt and let it rest (in a fairly warm place) for 60 minutes in an oiled bowl covered with plastic wrap (not touching the dough)
Step 3 of 3: At this point roll it out and drizzle with oil. Let it rest for 2 hours as before. Bake for 15 minutes
In gray: not detected
| Average values | Per serving63 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 833 kJ199 kcal | 1,318 kJ315 kcal |
| Fat | 0.42 g | 0.66 g |
| of which saturated fatty acids | 0.05 g | 0.08 g |
| Carbohydrates | 44.31 g | 70.11 g |
| of which sugars | 2.07 g | 3.27 g |
| Fibre | 1.32 g | 2.09 g |
| Protein | 6.64 g | 10.51 g |
| Salt | 0.64 g | 1.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
