Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.
So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.
Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.
Gluten-free Apulian focaccia
40.60g carbohydrates per 100g
Ingredients
- 450g flour mix for bread, brand Nutrifree**
- 450g water
- 250g potatoes (weight of cooked and peeled potatoes)
- 250g cherry tomatoes
- 50g buckwheat flour*
- 50g wholemeal rice flour*
- 20g brewer’s yeast
- extra virgin olive oil, fine and coarse salt, oregano
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
- Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
- Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
- Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.
Preparing Apulian focaccia
- Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Focaccia ready to be baked
- Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Apulian focaccia
Version with gluten of Apulian focaccia
Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.
