Gluten free Potato Onion Focaccia Bread (Yeast free)
Easy and quick gluten free potato onion focaccia bread. It's yeast free and vegan, topped with delicious sweet red onions and soft potatoes.
Servings 8 to 10 slices
Equipment
- 1 kitchen scale
- 1 bowl
- 1 round baking pan
- 1 knife and/or a mandoline slicer
- 1 chopping board
Ingredients
For the focaccia bread
- 200 grams gluten free brown rice flour
- 200 grams gluten free sorghum flour
- 100 grams gluten free potato starch
- 3 teaspoons baking powder
- 2 teaspoons salt
- 400 grams lukewarm water
- 4 tablespoons olive oil (1 for the batter + 3 for greasing)
For the topping
- 1 medium potato
- 1 medium red onion
- fresh rosemary
- vegan or lactose-free ricotta or feta cheese (optional)
- salt
Instructions
- Pre-heat the oven at 190 C° / 380 F°
- In a bowl mix well the rice and sorghum flour, the starch, baking powder and salt
- Add the water and 1 tablespoon of olive oil to the dry ingredients and whisk thourougly until you have a smooth uniform dough
- With a mandoline slice thinly the potato and the onion
- Generously grease the baking pan with a 2 tablespoons of olive oil and add the focaccia dough 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)
- Top the batter with the sliced onion and potato, add finely chopped fresh rosemary, a generous drizzle of olive oil and a sprinkle of salt
- Bake for 25-30 minutes, or until it is golden brown
- I love to add extra onions on top, after slicing them and sauteing them in a pan with a little oil, salt and pepper
- For extra flavor you can add crumbled feta or vegan ricotta on top, right after the focaccia is out of the oven.