Gluten free focaccia with courgettes and parmesan cheese
Bread, pizza and focaccia
250 g gluten free mix for pizza and focaccia
2 spoons of parmesan
130 g warm water
2 spoons of olive oil
5 g fresh beer yeast
Pour the mix in a bowl, add parmesan.
Dissolve the yeast in warm water and knead adding oil and salt.
Cover the dough with a towel and let rise for an hour in a warm place.
Preheat in the oven at 180°.
Roll out the dough and cut the focaccia, place it on the baking tray and brush it with some water. Cut the courgettes into thin slices and place them on the focaccia with the oregano. Drizzle with a little olive oil and bake it for 25-30 minutes.