Spinach, Gluten Free Focaccia
Preparation time: 30 minutes
Baking time: 40 - 50 minutes
Serves: 10 pieces
Who said that delicious focaccia is made only from pure white flour? My new gluten free experiment is showing something else.
I am teasing you now with a classic focaccia made from gluten free flours, spinach and leek that you can bake any time with gluten free flours according to your taste. Just be careful with the quinoa - it has very strong taste.
I even kept the classical Italian finish of dried tomatoes, olives and oregano.
Check it out!
- 1 cup rice flour
- ½ cup oat flour (If you want a 100% gluten free, make sure that on the label is written that is made from gluten free oats. If you don’t trust that is gluten free, substitute it with rice flour)
- ½ buckwheat flour
- 1/3 cup quinoa flour (always use small amount of quinoa flour – just for a nutty taste, if it is in a large quantity, its flavor will dominate over the others)
- 1/3 cup flaxseed flour
- 150 gr fresh spinach leaves
- 1 piece of leek, not longer than 10 cm
- ½ tsp salt
- 50 ml olive oil or other vegetable oil
- 100 ml hot water
- Few dried tomatoes soaked in olive oil - diced
- Few pitted and diced olives
- Dried oregano
- Extra dried tomatoes and arugula leaves for serving
In a small bowl mix diced tomatoes, olives and oregano. Leave on a side.
Wash and cut the spinach and the leek. Put in a large pan with olive oil and sauté for few minutes. Sprinkle with salt and leave on a side to cool down a little bit.
Mix the flours and the salt in a large bowl.
Bland spinach mixture with some water and pour over the flours. Mix with wooden spoon. If it stays dry, add more water. If it stays too wet, add some extra rice flour.
Cover deep baking pan (approximately 25 cm diameter) with backing paper and evenly distribute the mixture.
Top with tomato and olive mixture.
Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 40 to 50 minutes.
Take out of the oven and leave until completely chilled - gluten free bread is better to be served cold.
Cut the bread into medium sized square pieces, halve each piece and prepare small sandwiches with dried tomatoes and fresh arugula leaves.
flours » oatmeal
flours » gluten free » rice
flours » gluten free » flaxseed
flours » gluten free » buckwheat
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