Gluten-free potato and rosemary focaccia

A simple gluten-free focaccia recipe with a twist!

Say hello to our gluten-free potato and rosemary focaccia bread. Instead of using gluten free flour, we used a flour blend of potato and tapioca flour to create a fluffy and delicious focaccia recipe that’s fabulous by itself and as a side dish.

Make sure to drizzle extra virgin olive oil and sprinkle of parmesan cheese before serving! Looking for more recipes? Turn to our collection of gluten-free recipes!



1.Preheat oven to 200°C/400°F. Grease a large oven tray; line with baking paper, extending the paper 2cm (¾in) over the long sides.
2.Peel 300g (9½oz) of the potatoes, halve and place in a saucepan. Cover with cold water and salt. Bring to the boil. Cook potatoes for 18 minutes or until tender. Drain; stand in a sieve set over a saucepan for 15 minutes to dry out and cool completely. Push potato through a ricer or fine sieve into a medium bowl. Fold through whole egg, egg white, honey, and 2 tablespoons of olive oil.
3.Process cashews until finely chopped. Add flours, baking powder, salt and pepper; pulse until mixture is fine and combined. Transfer to a work surface and make a well in the centre. Add potato mixture to centre of the well. Using a butter knife, cut the wet ingredients through the dry ingredients until loosely combined. Using your hands, knead for 1 minute or until a smooth dense dough forms.
4.Transfer dough to lined tray. Using oiled hands, press and spread evenly on tray to form a 20cm (8in) wide, 30cm (12in) long oval shape. Thinly slice remaining 300g (9½oz) potato, using a mandoline, V-slicer or a very sharp knife. Toss potato in a bowl with remaining 2 tablespoons of oil and the rosemary leaves. Arrange over dough, pressing with fingers to push into dough slightly. Season with salt and pepper.
5.Bake focaccia in the top third of the oven for 30 minutes or until golden and sounds hollow when tapped on the base.
6.Cool on tray for 10 minutes then transfer to a board; drizzle with extra oil and sprinkle with parmesan to serve.

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