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FOCACCIA TOMATOES TO GLUTEN-FREE CAKE

I saw this cake on uncuoredifarinasenzaglutine because it inspired me to make the dough soft serve 2 potatoes, and indeed, leavens the dough is soft and fine, the taste is mild and lends itself to filled in many ways, I I tried it with tomatoes and is very good. Accortenza should only cook well both above and below.

Ingredients for convenience carry the recipe found here

280 grams of flour Mix B

Farmo flour 120 g (without milk)

100 gr Pandea
flour 2 medium potatoes

400 g in 230 g of water was boiled potato

1 cube of yeast 6 tablespoons sugar 1 tablespoon oil

1 ½ teaspoon salt and oregano tomatoes

For this recipe I use the much bread machine, in fact she kneads and rises, and I do not just have to roll it into the pan. But we come to the proceedings:

Boil and mash potatoes. Pour in the bread machine and add sugar, yeast dissolved in warm water and flour. When he starts to knead, add the salt and 3 tablespoons of oil, and let it work.

Meanwhile cut the tomatoes into wedges and salt them to lose their water vegetation.

Take the dough and roll it out in the pan covered with parchment paper or greased with oil if you prefer to helping you with your hands too greasy oil, the tomatoes and oregano on the cake and sprinkle with 3 tablespoons of oil. Let rise in warm place for 15 minutes. Bake at 250 degrees for 25 m. about the penultimate step of the oven.