Focaccia Barese with Potato Dough

Name: Focaccia Barese with Potato Dough
Yield: 1 11-inch (28 cm) baking pan
Ingredients: 2 cups gluten-free bread flour mix (about 250 grams); 2/3 cup boiled and peeled potatoes (about 90 grams); 1 teaspoon salt; 1 tablespoon olive oil; 1 cup warm water (about 250 grams); 1 packet dry yeast; as needed Cherry tomatoes,; as needed Oregano,

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

As someone from Puglia, I have a passion for focaccia barese. I already made a gluten-free version with regular dough, but I missed the one with potatoes. Problem solved—the challenge is complete, and the result is an amazing focaccia that even people who aren’t gluten-free loved!

Dolci Pasticci di Fra @dolcipasticcidifra

Peschiera del Garda, Veneto, Italia

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Ingredients

1 11-inch (28 cm) baking pan

2 cupsgluten-free bread flour mix (about 250 grams)
2/3 cupboiled and peeled potatoes (about 90 grams)
1 teaspoonsalt
1 tablespoonolive oil
1 cupwarm water (about 250 grams)
1 packetdry yeast
as neededCherry tomatoes,
as neededOregano,

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Steps

1

Dissolve the yeast in part of the warm water with 1/2 teaspoon sugar. Place the flour in a bowl, add the peeled and well-mashed potato. Add the salt and olive oil to one side of the bowl. Make a well in the center and start adding the yeast mixture, mixing with a fork.
2

Continue adding all the water and incorporating all the flour. The dough will be soft and sticky. If you prefer, you can use a stand mixer to knead.
3

Grease the bottom of a 28 cm (11-inch) baking pan well and spread the dough with oiled hands. Let it rise in the oven with the light on (but oven off) until doubled in size, about 2 to 3 hours.
4

Cut the cherry tomatoes in half and season them with salt, olive oil, and oregano. Prepare an emulsion by mixing 1 tablespoon olive oil with 1 tablespoon water.
5

Once the dough has risen, arrange the tomatoes on top, pressing them in slightly to release their juices, which will add flavor to the focaccia. Drizzle with the oil and water emulsion and sprinkle with oregano.
6

Bake at 430°F (220°C) for 10 minutes on the bottom rack, then lower to 390°F (200°C) and bake for another 30 minutes on the second rack from the bottom.

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Cooksnaps

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Dolci Pasticci di Fra @dolcipasticcidifra

Published in the US on July 24, 2025 14:01

Peschiera del Garda, Veneto, Italia

Sono Francesca, da sempre appassionata di cucina e soprattutto di pasticceria.A 35 anni sono diventata celiaca e ho dovuto stravolgere la mia alimentazione. Sono sempre alla ricerca di piatti belli e buoni, dove il senza non toglie niente al gusto e perché no, a volte da qualcosa in più. Sul mio profilo ricette senza glutine ma anche qualcosa di glutinoso.Su Instagram @dolci_pasticci_di_fra2.0