Today I wanted to try something different. The bread is inspired by Italian bread from Sicily called scaccia ragusana, but I was worried about the gluten-free dough working in the oven and keeping its shape, so I looked to the form of toast to help. You can actually fill the bread with anything you like. I wanted put a little sausage in it, but during the preparation I forgot.
- 200g flour Schaer Mix B
- 120g rice flour
- 7g dry yeast
- 30 ml vegetable oil
- 1 teaspon of salt
- 300ml water
- egg for rubbing bread
- cherry sugo or ketchup
- 200 g grated cheese (provolone, eidam)
- 50g grated parmesan
Mix the flour thoroughly with dried yeast, add salt, olive oil and water and prepare a smooth, dough, set aside and let it double in size.
After rising, roll the dough on a floured surface into a larger rectangle. In the center, apply part of the suga and sprinkle with rich cheeses.
Fold the dough to the center from the left and right and apply the sugo and cheese again. Again fold the dough and put the dough in a non stick fruit cake bread tin.
Coat the top of the bread with a beaten egg and bake at 210 degrees until golden.