Gluten Free Bruschetta
Ingredients:
- 500g Della Terra Gluten Free Pizza Flour
- 360ml warm water
- 10ml olive oil
- 10g Yeast
- 14g salt
- Weigh out flour in a separate bowl.
- Add yeast to warm in a jug and mix and allow to stand for 3 minutes
- Slowly pour yeast / water mix into flour working with a wooden to mix. Don’t worry about the consistency at this stage.
- Add salt and olive oil
- Using your hands work the mix into a dough ball. Once its begins to form a bowl turn the dough out onto a lightly floured surface and continue to work into a smoother dough with all the ingredients combined
- This mixture can be used right away without resting, however, if time allows leave the dough to rest for an hour in a warm spot. Please ensure that the dough is tightly covered while you rest it
- Cut the dough to your preferred size and roll out using your hands (or using a floured rolling pin).
- Try to get the dough as even as possible, even at the crusts to ensure a more even bake throughout the bruschetta base
Toppings:
- Nonna Rosa Bruschetta Mediterranea with fresh tomato and parsley