Gluten Free Potato & Thyme Focaccia Bread
This is a simple no knead recipe for gluten free potato and thyme focaccia bread. 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.
Servings Prep Time Cook Time Passive Time
6-8serves 10mins 20mins 1hour
Ingredients
Instructions
  1. Add all of the dry bread mix ingredients to a large mixing bowl.
  2. 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.
  3. 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.
  4. Preheat oven to 210C/420F.
  5. 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.
  6. Poke holes into the dough with your fingers to help the dough cook more evenly and to add the traditional focaccia look.
  7. 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.
  8. Bake for 20 minutes or until top is browned to your liking.