My friend Erika recently made this focaccia from a cookbook and said its consistency was similar to a corn bread, a little bit of a disappointment. To change that, I adapted the recipe (no idea where it comes from exactly) with more tapioca flour to make the dough a little fluffier. Seems I got things right :) This focaccia was extremely tasty. It does look "crackier" on top, but it was very soft inside.
2 ½ cups gluten-free flour mix*
1 cup tapioca flour
½ cup coconut flour
3 ½ TBS baking powder
1 heaping tsp Himalayan salt
1 sweet potato, cooked and mashed
½ cup olive oil
1 cup warm water
Fresh rosemary, salt and olive oil to top
* I used a mix of pea, almond and buckwheat flours
Pre-heat oven to 220°C. Using a big bowl, mix dry ingredients. In a separate bowl, mix wet ingredients. Pour wet ingredients over dry ingredients and work on the dough until smooth. Spread dough on a baking sheet covered with parchment paper. Make dimples on the dough using your fingers, drizzle olive oil, then sprinkle rosemary and salt to taste.
Bake for 20-25 min. turning the baking sheet halfway. Let it cool for some minutes on a rack before serving. Avoid touching it when too hot or it might fall apart.