Gluten-free potato and rosemary focaccia

Rosemary focaccia with a twist.

  • 1 hr cooking
  • Serves 6
  • Print
Add finely sliced potatoes, a touch of parmesan and you can't go wrong with this gluten-free focaccia recipe.
These and other delicious gluten-free recipes are available in our book Gluten Free Baking.


Gluten-free potato and rosemary focaccia
  • 600 grams (1¼lb) sebago potatoes
  • 1 egg
  • 1 egg white
  • 2 tablespoons honey
  • ¹⁄³ cup (80ml) extra virgin olive oil, plus extra to drizzle
  • 2 cups (300g) raw cashews
  • 1¼ cups (180g) tapioca flour
  • ¹⁄³ cup (50g) potato flour
  • 1½ teaspoons gluten-free baking powder
  • 1 teaspoon sea salt flakes
  • ¼ teaspoon freshly ground black pepper
  • 3 large rosemary sprigs, leaves picked
  • ¹⁄³ cup (25g) finely grated parmesan


Gluten-free potato and rosemary focaccia
  • 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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