Focaccia di Patate

Focaccia di Patate is a delightful gluten-free Italian breakfast dish that combines the fluffiness of potatoes with aromatic herbs, creating a satisfying start to your day. This savory bread is perfect for enjoying with a drizzle of olive oil and a sprinkle of sea salt.

Ingredients

• Potatoes - 250 grams, peeled and cubed
• Gluten-free all-purpose flour - 150 grams
• Olive oil - 50 ml, plus extra for drizzling
• Water - 100 ml, warm
• Baking powder - 1 teaspoon
• Fresh rosemary - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (390°F).
2. Boil the cubed potatoes in salted water until tender, about 15 minutes, then drain and let cool slightly.
3. Mash the potatoes in a large bowl until smooth, then add the gluten-free flour, baking powder, chopped rosemary, salt, black pepper, olive oil, and warm water.
4. Mix well until a sticky dough forms, ensuring all ingredients are combined evenly.
5. Grease a baking dish (approximately 20cm x 20cm) with olive oil and transfer the dough into the dish, spreading it evenly with a spatula.
6. Drizzle a little olive oil on top and use your fingers to create dimples in the dough.
7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
8. Remove from the oven, let cool for a few minutes, then slice and serve warm.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in potassium from potatoes, which supports heart health.
• Gluten-free, making it suitable for those with celiac disease or gluten sensitivity.

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