Gluten-free focaccia stuffed with potatoes –
The “focaccia” or the “calzoni” without gluten are not always good: the filling, releasing moisture, makes the dough a bit wet and sometimes prevents that cooked completely. With this potato filling doesn’t happen and the crust came well cooked and digestible.
Preparation time 1 hour (excluding the rising time)
300 g of gluten-free flour (I used the BiAglut flour)
8 g of fresh yeast
½ teaspoon of sugar
Loosen the yeast in lukewarm water with a teaspoon of sugar and leave to rest for 10 minutes.
Sieve the gluten-free flour, add the water and then 2 spoons of oil and some salt; mix for about ten minutes and form a ball.
Meanwhile, warm up the oven at 60°C; put the dough in the oven, turned off and with the door slightly open, for 1 hour to leave.
Peel and wash the potatoes and cut them into thin slices; cook them in the oven at 180°C with some rosemary and toward the end of the cooking (about 30 minutes) salt them.
Stretch half the dough to a thickness of about ½ cm and cover it with the potatoes.
Cover with the remainder dough, prick it with a fork and brush with oil. Cook in a preheated oven at 190°C for about 15 minutes.