Time: 1 ora e 30 minuti + tempo di riposo
Difficulty: minima

Ingredients (per 1 kg of focaccia):
400 g of gluten-free flour mix
100 g of white gluten-free buckwheat flour - 100 g of potatoes a white paste
300 g of sparkling water
19 g of fresh brewer's yeast
10 g of granulated sugar
1 sprig of thyme with 1 sprig of rosemary and 2 sage leaves< br>50g of extra virgin olive oil
10g of salt up

Procedure

Wash the potatoes and cook them in boiling water until they are tender ; drain them, let them cool and remove the peel. Pass them to a potato masher, letting the puree fall directly into a bowl and let it cool.

Arrange the gluten-free flour mix in a bowl, add the cold potato puree, the crumbled yeast and the sugar and mix, pouring the sparkling water gradually. Knead everything carefully, then add 40 g of oil and aromatic herbs, washed and chopped, and finally add salt. Form the dough with a homogeneous ball, lightly dusting the hands, then place it on a baking sheet lined with baking paper and moisten the surface with water; let rise for 2 hours.

After this time, grease the hands with the remaining oil, and crush the dough distributing it in the whole pan; let stand for another 30 minutes, then bake in the hot oven at 220 ° C for 35-40 minutes. Remove from the oven and leave for 1 hour before serving.