This is a simple no knead recipe for Gluten Free Focaccia Bread with Potato & Thyme.
As I do not include oil in my cooking it is nice and crispy on the outside and tastes absolutely perfect with a soup or a dip such as hummus.
Gluten Free Potato & Thyme Focaccia Bread
Ingredients
- Gluten Free Bread Mix
- 1 cup Sorghum Flour
- 1 cup Yellow Corn Flour organic if possible
- 2/3 cup Tapioca Flour
- 1/3 cup chickpea flour/Besan Flour
- 1 tsp Instant dried Yeast
- 300 ml water room temperature
- Toppings
- 2 -3 small Boiled Potatoes cooled, peeled and sliced
- 3 sprigs Fresh Thyme
- pinch coarse celtic sea salt
Servings: serves
Units:
Instructions
- Add all of the dry bread mix ingredients to a large mixing bowl.
- Add water gradually and stir until it forms a dough ball. Don't add too much water or you could end up with pancake batter.
- Once the mixture comes together into a ball, cover it with a tea towel and let it sit in a warm draft free area for at least one hour. You will feel that it becomes a little bit spongy.
- Preheat oven to 210C/420F.
- Line a baking tray with some non-stick parchment paper and place the dough on top. Spread flat and into a rectangular shape. If you find the dough is too dry, just wet your hands slightly to help shape it.
- Poke holes into the dough with your fingers to help the dough cook more evenly and to add the traditional focaccia look.
- Place sliced potatoes on top and push them down into the dough so they are partially set in the mixture. Top with fresh thyme (off the stalk) and sprinkle generously with coarse celtic sea salt or sea salt flakes.
- Bake for 20 minutes or until top is browned to your liking.
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Do you have a vegan , gluten free , nut free , gum free sandwich bread recipe please ?
Sorry , I meant to say that this Focaccia is awesome too by the way 😉 Was lovely with some pumpkin soup .
Fantastic 🙂
Not yet 😉
Love all you do Anja. Hate your signature tune .. Sorry.
Why would you take the time to be rude? Hate this comment.
Hi Anja – It would be great if you could come up with a gluten free sandwich bread recipe that actually works. My husband has just been diagnosed with coeliac disease and the vegan bread recipes I have tried so far have turned out like bricks!! Most commercial gluten free breads here in the U.K. conatin egg as well as being very expensive.
Anja, Looks yummy-licious! I think I will try it. Is there a particular reason you use Sorghum flour versus normal wheat flour?
Just curious. Such a great inspiration with your recipes and fun videos!
Most of all I love the end when you are enjoying the food; you can tell you really enjoy it 🙂
Hi Moira, I’m using sorghum to make it gluten free.
hey Anja …. is it possible to use rice flour instead of the surghum flour?
I haven’t tried, but rice flour does not bind as well… sorghum flour hold together much better.