Today I’m sharing with you a very easy gluten and yeast free focaccia bread topped with potatoes, onion, rosemary and (vegan) ricotta!
It is thick and soft inside, savory, tasty and crunchy on the outside!
I have used an homemade mix of gluten free flours, in particular brown rice and sorgum flours, that give this focaccia bread a rustic taste.
So keep scrolling for this easy and quick gluten free focaccia bread!
I hope you will enjoy it and don’t forget to tag me on Instagram if you make any of my recipes, I just love seeing what you have been cooking and baking!
Ciao!
Sonia
Super quick recipe for a tasty gluten and yeast free focaccia bread, topped with onion, potatoes and rosemary!
- 200 gr gluten free brown rice flour
- 200 gr gluten free sorghum flour
- 100 gr gluten free potato starch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp salt
- 400 gr lukewarm water
- 3 tbsp olive oil (1 for the batter + 2 for greasing)
- 1 medium potato
- 1 medium red onion
- fresh rosemary
- vegan or lactose-free ricotta
- salt
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Pre-heat the oven at 190 C° / 380 F°
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In a bowl mix well the rice and sorghum flour, the starch, cream of tartar, baking soda and salt
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Add the water and 1 tbsp of olive oil to the dry ingredients and whisk thourougly until you have a smooth uniform batter
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With a mandoline slice thinly the potato and the onion
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Generously grease the baking pan with a couple tablespoons of olive oil and pour the focaccia bread batter onto the pan, spreading it evenly (the olive oil will probably cover the borders, it's totally fine, it will make the focaccia more crunchy)
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Top the batter with the sliced onion and potato, add some fresh rosemary, a drizzle of olive oil and a sprinkle of salt
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Bake for 25-30 minutes then add the ricotta on top and let it bake for another 5 minutes
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://scontent-yyz1-1.cdninstagram.com/vp/3f1a2c504a0e7259f395e98d0eb28e63/5DD2C2DD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=scontent-yyz1-1.cdninstagram.com "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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