Business Private

Focaccia with cherry tomatoes and rosemary glutenfree

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
40 Minutes
Rest time
40 Minutes


500 g Mix pizza-bread-focaccia glutenfree
1 package dry yeast
1 tablespoons honey
2 cucch.ino salt
500 ml lukewarm water
2 tablespoons sunflower oil
500 g cherry tomatoes
40 g olive oil
Coarse salt


  1. Mix the ingredients and knead until the dough is smooth (approx. 10 minutes). 
  2. Add the oil about 2 minutes before the end of the dough. Grease a baking tray with oil, flatten the dough and leave it to rest in a warm place for 40 minutes. 
  3. Halve the cherry tomatoes and press them lightly into the dough, sprinkle with rosemary, olive oil and coarse salt. 
  4.  Bake in a static oven at 220°C (180°C ventilated oven) for about 40 minutes.
Mix for pizza, bread & focaccia glutenfree
Questa miscela senza glutine del Molino Merano è ideale per preparare pizza, focaccia e pane bianco. Lasciatevi tentare dal gusto eccellente e dalla facilità nella preparazione! Adatto a chi evita il glutine nella dieta quotidiana.

500 g