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Ingredients:

200 g water

1 sachet of dry yeast (7 g)

1 teaspoon of sugar

100 g Mulino Marello brown rice flour

100 g Mulino Marello fine grain buckwheat flour

100 g corn or rice starch

15 g psyllium cuticles (1 tablespoon)

10 g fine salt (1 teaspoon)

30 g extra virgin olive oil (3 tablespoons)

For the emulsion: extra virgin olive oil, oregano, rosemary and coarse salt

Procedure

First, in a bowl mix together the rice flour, buckwheat flour, starch and psyllium (a fundamental and non-substitutable ingredient in this recipe). Separately, dissolve the dry yeast in the water with a teaspoon of sugar. You can also use fresh yeast.

In the bowl of the mixer, add the yogurt with the water where you dissolved the yeast. Stir for a minute to mix the mixture and then add the powders. Work for a few minutes until you see the dough come together. The mixture must be sticky and hydrated. Add the fine salt and oil as the last ingredients, mixing everything well. Pour the dough into a bowl, cover with cling film and let rise for at least two hours. Leavened products with natural gluten-free flours do not double their volume but grow, creating a soft and well-hydrated dough.

Once the time has passed, pour the leavened product onto an oiled baking tray, mine measures 25 x 35 cm.

Roll out the dough with hands moistened with extra virgin olive oil or water. Spread out gently, the mixture is not very elastic but delicate and soft.

Cover the surface with an emulsion of oil, rosemary, oregano and coarse salt. This is my proposal but you can fill it however you like: cherry tomatoes and olives, thinly sliced onion, mixed vegetables...

Let your focaccia rest on the pan until the oven reaches a temperature of 200 degrees. Cook in the ventilated oven at 200 degrees for about 25, 30 minutes.

Serve warm with cold cuts, cheeses and sauces. Greek yogurt focaccia with natural flours becomes an excellent snack, aperitif or bread substitute. Perfect to cut into squares for trips out of town.

Curiosity

If you don't have Greek yogurt you can replace it with ricotta in the same quantity.

Without salty emulsion it can also become an excellent sweet base for breakfast or snack. It can be stored for a couple of days at room temperature if covered well with cling film once it has cooled.