Put the strong rice powder in a bowl, put yeast, salt, and sugar in three places, and mix them well

Put it in a baking machine dough machine and pour cold water to start kneading. Add olive oil after about 5 minutes. The point of the dough is to add cold water and oil later and make it slightly less than the flour dough.

Take out the dough, divide it into three equal parts, cover it with a wrap and ferment it for about 10 minutes, roll it with a rolling pin, apply olive oil, slice olive fruit and cherry tomatoes, wash the rosemary leaves, and sprinkle dry basil powder on the edges. After warming the oven slightly, it was fermented for 35 to 40 minutes. The characteristic of rice bread is that it doesn't take long because it doesn't have the first fermentation and it only has the second fermentation.

When the fermentation is complete and it is properly swollen, it is baked in a 290 degree convection oven for 25 minutes. It's good to open the door in the middle, change the front and back positions, and put olive oil on the bread again.

It's all cooked, so I'm cooling it down on the veranda. Unlike flour bread...The dough is a little rough due to lack of gluten. So my stomach is bumpy, but after I eat it, I can digest well and feel very comfortable. I've never had indigestion after eating rice bread.

Pocaccia is done. It's a delicacy if you dip bread in olive oil with balsamic vinegar.It is good for a meal because it is sour and the smell of olives and herbs is not sweet and light.