In this recipe from "La Cucina di Pippicalzina" equal quantities of
Ruggeri Quinoa Flour and
Stone-ground Soft Wheat Flour are used, for a perfect harmony of flavors. The result is a
tasty and aromatic quinoa focaccia , a delicious savoury snack or as a substitute for bread to serve at the table.
Ingredients
Procedure
To prepare the Quinoa Focaccia , put the two flours in a bowl and mix in the yeast. Make a hole in the center and pour in the sugar, salt and oil. Add the warm water a little at a time, knead by hand or with the help of a planetary mixer until everything is combined.
Cover with a cloth and keep warm for 40 minutes. Once the dough has risen, oil a baking tray.
Pour the dough and spread it out with your fingers, making holes in it.
Cook for about 15 minutes at 200°. Your Quinoa Focaccia is Ready!!
