Focaccia con mozzarella, cebolla y aceitunas

Ingredientes

• 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

Preparación

1. 1

   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!