The gluten-free potato focaccia can be prepared with either a mixer or a bread machine and has a 24-hour rise in the fridge. It can also be made by hand in a bowl, as the dough is very soft, I recommend wetting your hands with water even when you go to spread it on the baking sheet. Soft on the inside and crunchy on the outside, it can also be made plain to be filled later. In this recipe, I enriched it with cherry tomatoes and oregano.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz potato flakes (gluten-free)
- 4 cups flour (for bread Fibrepan)
- 1.7 cups water (up to 2 cups)
- 1 tsp dry yeast
- 3 tbsp extra virgin olive oil
- 1 pinch salt
- cherry tomatoes
- oregano
- extra virgin olive oil
Tools
- 1 Mixer
- 1 Container
- 1 Baking sheet
Steps
It can be made with a bread machine or a mixer, and if desired, by hand, but the dough will be very soft.
Pour the yeast and water into the bread machine container.
Then add the flour and start the machine with the kneading program.
Add the oil and salt, and if necessary, additional water.
Once the dough is ready, pour it into a previously oiled container.
Cover with cling film.
At this point, it can be transferred to the fridge for 24 hours.
Or let it rise for 2 hours at room temperature (r.t.).
Oil a baking sheet and pour the dough.
Spread it well with wet hands.
Let it rise for 30 minutes.
Add the cherry tomatoes cut in half and seasoned with oil, salt, and oregano.
Bake at 400°F for 30 minutes or until golden in a preheated static oven.
WARNING: Consult the Italian Celiac Association guide and read ingredients carefully to ensure they contain no gluten contamination.
Tips
The next day, if there is any leftover, it can be reheated and the focaccia will taste as if it was freshly baked.
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