Potato focaccia

Ingredients for 1 servings:

• 1 kg potatoes, waxy
• 100 g rice flour
• 100 g corn flour
• 50 g oat flour, gluten-free
• 1 tbsp flour (sunflower flour)
• 1 tsp salt
• 1 packet of baking powder
• 2 handfuls of tomatoes
• 40 g salami
• 1 garlic clove(s)
• 50 ml olive oil
• 1 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tbsp, heaped spice mix, e.g. consisting of rosemary, basil, oregano and paprika powder
• possibly salt
• possibly chili
• possibly lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

dairy-free, gluten-free, egg-free

Peel the potatoes, roughly dice them, and boil them in plenty of water for 15 minutes. When they’re soft, tip them into a sieve and let them cool in the sieve for 30 minutes. This allows any liquid to drain off. Then mash the potatoes as finely as possible. Mix all the remaining ingredients for the dough well and then knead them into the potato mixture. Cover the relatively firm dough and let it rest for a few minutes. In the meantime, wash the tomatoes and cut them into small cubes, or quarter them if using cherry tomatoes. Finely chop the salami and garlic. Mix all the ingredients for the topping in a bowl and add more seasoning if the salami isn’t salty enough. A chili or a squeeze of lemon juice also works well. Roll out the dough on a baking sheet lined with baking paper to a thickness of 5 cm and use the handle of a wooden spoon to make lots of indentations all over the surface; this is where the juice will collect. Spread the topping over the dough. Bake the focaccia in a preheated oven at 190°C for 10-15 minutes until golden brown. Serve with a green salad. The focaccia also tastes great cold, cut into small pieces for parties or on the go. I always have a variety of gluten-free flours at home, so I can mix and match as I please and know exactly what’s in them. You can, of course, also use a ready-made product, for example, 250 g of gluten-free all-purpose flour for 1 kg of potatoes, plus salt and baking powder.