Gluten Free Focaccia with Ham Recipe
This recipe utilizes fresh produce with delicious ham, perfect for a picnic in the park.
Servings: 6 Servings
Calories: 330kcal
Ingredients
- 7 ounces potatoes peeled and cut into pieces
- 3½ ounces millet flour
- 3½ ounces rice flour
- 1 ounce tapioca flour
- 1 teaspoon dried yeast
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon granulated sugar
- ¼ teaspoon freshly grated nutmeg
- 1 sprig fresh rosemary finely chopped
- 4 tablespoons extra-virgin olive oil plus more for greasing the pan
- 1 cup warm water
- 8 slices serrano ham
- 1 medium pear washed and sliced
- 2 ounces feta cheese
Instructions
- Bring the potatoes to a boil in a large pot of water. Simmer for 15 minutes, then drain and set aside for 20 minutes to cool.
- Sift the flours into a large bowl. Add the yeast, salt, sugar, nutmeg, and rosemary, and stir together.
- Mash the potatoes with the olive oil, add to the flour mixture, and mix well.Gradually add warm water, stirring constantly with a wooden spoon.
- Once the mixture is well combined, transfer it onto a clean work surface and knead for about 10 minutes. Place into a bowl, cover with a cloth, and leave in a warm place for 1 hour.
- Grease a 9x9-inch baking pan with oil. Place the dough into the baking pan and use your fingers to spread it out to fit the pan. Tuck some ham and pear slices into the dough at regular intervals, then drizzle some olive oil over top. Cover the pan with a cloth and let sit to proof for another 30minutes.
- Preheat the oven to 390°F. Bake for 30 minutes, until golden brown.Let cool, sprinkle with cheese, and serve or pack for a picnic.
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 576mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2.3mg