For the dough; 3 glasses of gluten-free flour (you can choose any flour you want), 300 ml of water, 1 tablespoon of dry yeast, 1 tablespoon of honey (preferably sugar, brown sugar), 3 tablespoons of olive oil, 10 olives, 5 dried tomatoes, 1 dessert tablespoons of thyme, 1 teaspoon of mint, 1 teaspoon of salt
To ride on it; 1 clove of grated garlic, 1 teaspoon of thyme (you can choose fresh thyme if you want), 1 tablespoon of olive oil, Bay leaf for flavoring (you can choose fresh rosemary if you want)
For 20 minutes of pre-fermentation, we mix 1 glass of gluten-free flour, 1 tablespoon of honey, and 1 tablespoon of dry yeast and wait.
Meanwhile, we chop our dried tomatoes and olives. On the other hand, we are preparing the olive oil garlic thyme and bay leaf sauce that we will spread on the bread.
After the pre-fermentation process is over, we add the remaining 2 cups of flour, spices, olives, sun-dried tomatoes and 3 tablespoons of olive oil and mix them by turning with a spatula.
There is no need to knead the yoghurt with our hands, it will be a little runny dough. Then we take the dough, which we have fermented for about 40 minutes, into our baking dish, wet our hands, shape it with our fingers and apply our sauce.
We bake at 200 degrees for about 35-40 minutes, checking at intervals of 20 minutes (pay attention to the controlled bake setting, which may vary from oven to oven). And our focaccia bread like miiis is ready, bon appetit????