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. You can also make it by hand in a bowl, as the dough is very soft. I recommend wetting your hands with some water even when spreading it in the baking tray. Soft inside and crispy outside, it can also be made plain to be stuffed later. In this recipe, I’ve enriched it with cherry tomatoes and oregano.
Check out the other gluten-free recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 oz potato flakes (gluten-free)
- 1 lb 1 1/2 oz flour (for bread Fibrepan)
- 1 3/4 cups water (up to 2 cups)
- 1 3/4 tsp dry yeast
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- cherry tomatoes
- oregano
- extra virgin olive oil
Tools
- 1 Mixer
- 1 Container
- 1 Baking tray
Steps
It can be made with a bread machine or a mixer, or even 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, more water.
Once the dough is ready, pour it into a previously oiled container.
Cover with plastic wrap.
At this point, you can transfer it to the fridge for 24 hours.
Or let it rise for 2 hours at room temperature (r.t.).
Oil a baking tray and pour the dough.
With wet hands, spread it well,
Let it rise for 30 minutes.
Add the cherry tomatoes cut in half and seasoned with oil, salt, and oregano.
Bake at 392°F for 30 minutes or until golden in a preheated static oven.
WARNING: Consult the Italian Celiac Association’s guide and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
The next day, if any is left over, it can be reheated, and the focaccia will taste freshly baked.
Do you like my recipes? Then stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
