Easy, gluten free option, no kneading, yeast free FOCACCIA bread

Focaccia-Italian wheat tortilla, which is prepared from various types of dough — either yeast, which is the basis for pizza, or unleavened pastry. Traditional Focaccia dough contains three components: flour, water and olive oil.

I like to eat it with avocado, eggs, and feta or salad with vegetables and wine vinegar. If you eat meat, I recommend that you try to buy pork parmallat with pistachios and chives, or prosciutto and good, aged parmesan and eat it on Focaccia, all together.

FOR THE FOCACCIA take these:

• 300 grams of full-fat greek yogurt (or any kinds of non-flavour yogurt)

• (may be made with soy or unsweetened almond yogurt)

• 350 grams of whole-wheat flour

• a few sticks of rosemary

• sea salt flakes to taste (into the dough and on top of the focaccia)

• 4 tbsp of olive oil (to grease the pan, you're doing to bake in, to add a tsbp to the dough to let it rise, properly, and on top to drizzle, before baking the bread)

• 1 sache of baking powder, 1/2 tsp of baking soda

Mix the whole amount of yogurt with baking powder and the baking soda. Then, add the salt to the flour, whisk it as needed and slowly and gradually incorporate the flour into the yogurt mixture. Add more salt, if you desire. Then, cover the perfect, dough without any clumps into the food film and let it rise for 10-15 minutes.

Grease the pan with an olive oil, so it wouldn't stick to the pan later.

Preheat the pan.

Pour rested dough right over to the pan and make a little holes in the dough. Drizzle with some olive oil and put your rosemary sticks all over.

Put into the oven for 30-40 minutes to bake, and change the temperature, if needed to 350℃