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.
Dry ingredients:
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
Wet ingredients:
1 sweet potato, cooked and mashed
½ cup olive oil
1 cup warm water
Others:
Fresh rosemary, salt and olive oil to top
* I used a mix of pea, almond and buckwheat flours
Directions:
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.
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