Gluten-Free Focaccia Recipe
Category: Bread & Rolls
Servings: 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
| Ingredient | Amount |
|---|---|
| Potatoes | 300g |
| Rice Flour | 250g |
| Tapioca Flour | 40g |
| Fresh Yeast | 6g |
| Water (room temperature) | 145g |
| Fine Salt | 7g |
| Extra Virgin Olive Oil (for dough) | 20g |
| Extra Virgin Olive Oil (for topping) | 30g |
| Coarse Salt | 1 tablespoon |
| Fresh Rosemary | 1 sprig |
Instructions
-
Cook the Potatoes
Begin by boiling the potatoes in salted water for about 20 minutes, or until tender. Once cooked, drain them and allow them to cool slightly before mashing them in a bowl until smooth. -
Prepare the Yeast Mixture
In a small jug, add the room temperature water and dissolve the fresh yeast in it. Stir until completely dissolved, then set aside.
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-
Mix the Dry Ingredients
In a large mixing bowl, combine the rice flour and tapioca flour. Gently mix them to ensure they are well integrated. -
Combine the Potatoes and Flours
Once the potatoes have cooled to a manageable temperature, add them to the flour mixture. Pour in the yeast water and stir until the mixture starts coming together. The dough may seem a bit sticky, but don’t worry—this is expected in gluten-free baking. -
Add Salt and Knead
Sprinkle in the fine salt and knead the dough for about 5 minutes until everything is fully incorporated. The dough will still feel slightly sticky, but it should hold its shape. If necessary, you can add a little more flour, but be careful not to add too much. -
Let the Dough Rise
Cover the bowl with plastic wrap or a damp cloth and set it aside in a warm place for 30 minutes to an hour. This will allow the dough to rise and become slightly puffed. -
Prepare the Focaccia for Baking
Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper. Once the dough has risen, transfer it onto the prepared tray. Drizzle the 20g of extra virgin olive oil over the dough and use your fingertips to gently press the dough down and create the classic dimples characteristic of focaccia. -
Add the Finishing Touches
Drizzle the remaining 30g of olive oil over the surface, then sprinkle with coarse salt. Place sprigs of fresh rosemary on top of the dough for added fragrance and flavor. -
Bake the Focaccia
Bake the focaccia in the preheated oven for about 40 minutes, or until the top is golden brown and crispy. -
Serve
Once baked, remove the focaccia from the oven and let it cool slightly before slicing into squares. This gluten-free focaccia is best served warm, drizzled with a little more olive oil if desired.
Tips and Variations
- If you prefer a softer texture, you can cover the focaccia with a damp kitchen towel after baking for a few minutes.
- For a variation, try adding some chopped garlic or a sprinkle of grated Parmesan cheese on top before baking.
- This focaccia pairs wonderfully with a variety of dips, spreads, or as an accompaniment to soups and salads.
Enjoy this delicious and fluffy gluten-free focaccia, perfect for those with dietary restrictions but no compromise on flavor or texture!
