Bread•Main Courses

Welcome October

Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 125 grams brown rice flour; 50 grams buckwheat; 75 grams rice flour; 125 grams corn starch (tapioca starch is ok too); 1 tsp xanthan gum; 2 tsp instant yeast; 1 tbsp brown sugar; 1 tbsp white vinegar; 1 tsp salt; 2 tbsp olive oil (extra virgin); 125 ml water (lukewarm); 1 potato (thin sliced); 1 tbsp rosemary

October 1, 2018 by gluten freak foodie No Comments

Days are getting shorter and colder. The heater is on and will stop next April 🙂

To comfort me on this voluble Monday (5 mins rain 10 mins sun) I will make a focaccia with potato.

It’s easy and vegan-friendly.

Course Appetizer

Cuisine Italian

Prep Time 15 minutes

Cook Time 40 minutes

to rise 30 minutes

Total Time 1 hour 25 minutes

Servings 2

Author gluten freak foodie

Ingredients

125 grams brown rice flour
50 grams buckwheat
75 grams rice flour
125 grams corn starch tapioca starch is ok too
1 tsp xanthan gum
2 tsp instant yeast
1 tbsp brown sugar
1 tbsp white vinegar
1 tsp salt
2 tbsp olive oil extra virgin
125 ml water lukewarm
1 potato thin sliced
1 tbsp rosemary

Instructions

In a bowl put together all the dry ingredients, add the lukewarm water the vinegar and the olive oil. Stir it with a spoon until the dough pulled together. On a (dusted with rice flour) flat surface knead the dough until smooth and elastic. Transfer it to an oiled bowl and cover with a damp cloth, and let rise in a warm place for 30 minutes or until doubled size.
Meanwhile, stir the sliced potato in a hot oiled pan with garlic and rosemary.
Pre-heat the oven at 200 degrees. Transfer the dough to the baking sheet then press it down into the pan. Add the potato and rosemary on top.
Cook for 40 minutes or until golden.