Many of you know that my blog has a section dedicated to gluten-free recipes, because on several occasions I have received requests for ideas without ingredients that contain it! Moreover, one of my dearest friends is celiac, so it goes without saying that meeting these needs was absolutely necessary if not even a priority! I have discovered that it is really difficult for someone like me, who approaches gluten-free cooking occasionally! I am always looking for the best consistency, because cooking gluten-free does not mean altering the taste of the foods we are preparing, but intervening on their binding process! Gluten holds food together and adds an “elastic” quality especially when we talk about leavened products. In short, without gluten, the dough would tear easily. So, with today’s recipe, which you will find in the basket of the Il Granaio column at the end of October, I think I have found the right compromise for a really satisfying result! A crispy focaccia on the surface but also with a soft consistency thanks to the addition of potatoes inside! A gluten-free flour-based mixture, directly from the supplies of a famous brand given as a gift by my friend and necessarily to be used up, but which you can replace with rice flour. To it, in smaller proportions, are added buckwheat flour and cornstarch, both notoriously gluten-free. As for the topping, you can play with your imagination! I recommend trying my version with grilled pumpkin and red Tropea onion, a handful of olives, mine from the supplies of my last trip to Greece, and melted Provola cheese. All embellished with a fragrant Calabrian oregano. I won’t tell you how delicious it is! For those who want to approach gluten-free, it’s an easy recipe to work with and you don’t need a stand mixer, nor rolling pins. It will be spread directly in the pan and, apart from the few hours of rest, it’s really quick to bring to the table! It will be perfect for dinner or as a snack to offer with an aperitif! It will be a hit!

Difficulty: Very Easy
Cost: Medium
Rest time: 4 Hours
Preparation time: 30 Minutes
Portions: 4-6 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for a Ø 10 1/4 in pan:

5 oz potatoes (approx. 2 small)
3 1/2 oz flour (universal gluten-free or rice flour)
2 3/4 oz cornstarch (maizena)
2 oz buckwheat flour
5 oz milk
1 tsp dried yeast
1 tbsp extra virgin olive oil
1 tsp salt
7 oz pumpkin (approx. 2 medium slices)
1 red Tropea onion
1 3/4 oz Greek black olives (or other type of olives of choice)
3 1/2 oz Provola cheese (mild)
to taste dried oregano
2 tbsp extra virgin olive oil (+ to taste for brushing)
to taste salt

Steps:

Start by boiling the potatoes in slightly salted water for about 20′ (fig. 1).
Once cooked, you just need to pierce them with a fork, drain them, peel them, and mash them into puree with a potato masher (fig. 2). Dissolve the yeast in warm milk and mix well (fig. 3).
Sift the flours, mix them by adding the salt and add them to the potato puree (fig. 4). Mix again, create a well in the center, and pour in the milk gradually (fig. 5).
Finally, add the oil (fig. 6) and start working the dough first with a spoon and then proceed to knead with your hands (fig. 7).
Transfer the dough to a work surface and continue to work it until you get a slightly sticky, but smooth and homogeneous dough ball* (fig. 8). Grease its surface with a little oil and transfer the dough ball to a bowl covered with plastic wrap or a cloth, leaving it to rise for about 3 hours in the oven with the light on (fig. 9).
Now focus on the topping: clean the pumpkin, removing the skin and internal seeds. Cut it into slices not too thick (fig. 10). Clean the onion as well, removing the outer skin and slicing it not too thinly (fig. 11).
Grill the pumpkin slices on a hot griddle, salting them on the surface to taste for 2′-3′ per side or until they appear soft (fig. 12). Do the same with the onion slices, without salting, and for less time, about 1′ per side. This means they should just be seared as further cooking is expected in the oven (fig. 13).
After the rising time, spread the dough directly onto a well-oiled** mold, spreading it with your hands until it adheres to the edges (fig. 14). Then brush the surface with more oil (fig. 15).
Garnish with the grilled pumpkin slices and onions (fig. 16). Complete with a handful of pitted olives, abundant oregano. Bake at 392°F for 30′ (fig. 17).
Then open the oven quickly and finally place the sliced cheese. Complete the cooking for another 5′.
Turn off, remove from the oven, and serve immediately.
A drizzle of raw oil …
And voilà… your rustic gluten-free focaccia with Greek olives, pumpkin, and grilled onions is ready to be enjoyed!
Bon Appétit from FeFè’s Kitchen!

Storage

👉 You can store leftover focaccia inside a food container. If you consume it on the same day, it will be fine at room temperature, otherwise, place it in the fridge for up to 2-3 days.

Tips

🟣 * Only if necessary, you can add another 50 ml of water to the dough before shaping the dough ball, but I didn’t find it necessary.

** This recommendation is very important to ensure the focaccia does not stick too much to the bottom of the mold and is not difficult to slice once cooked.

THE COLUMN

Il Granaio–Baking time, is the column that every first and third Thursday of the month offers a basket full of incredible and irresistible ideas, many recipes that you can see by visiting the official pages of Facebook, Instagram and also Pinterest

If you love cooking like us, we invite you to put on your apron and replicate our recipes! If you do, please don’t hesitate to write to us for advice and suggestions, and let us know if you liked them!