Time: 90 minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Special for Bread and Pizza Molino dalla Giovanna gluten free
340 g water
100 g white-skin potatoes
20 g fresh brewer's yeast
10g sugar
50g extra virgin olive oil
12g salt up
gluten-free rice flour
extra virgin olive oil
For the seasoning
3 gold onions
15 g of sugar
500 g tomato pulp
300 g mozzarella for pizza without gluten
Extra virgin olive oil
Sale up
Ground Black Pepper

Procedure
Wash the potatoes and cook them in boiling water until they are tender; drain,let them cool and remove the peel. Mash them, put the puree directly in a bowl and allow it to cool.
Place the gluten-free mix in a bowl, add the cold potato puree, the crumbled yeast and the sugar previously melted in the water, pouring hand the water and vigorously squeeze the dough.
Knead everything carefully, then add the oil and finally add the 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 about 45 minutes. After this time, grease the hands with the remaining oil, and crush the dough distributing it in two baking pans always greased with theoil from a diameter of 22 cm; let stand for about another hour. In the meantime, peel the onion and cut it into very thin slices, put it in the pan and add three large tablespoons of oil, let cook a few minutes on a gentle flame, add a glass of water , the sugar indicated in the ingredients and let it cook until you have completely withdrawn the water.
Take a bowl and pour the tomato pulp, season with a pinch of salt until two tablespoons of oil mix well all this and put aside.
Take the gluten-free mozzarella and cut it into very small cubes, pour it all in a container until ready to use.
Take the leavened dough with your hands greased with some oil and crush it in the middle,leaving the edges slightly higher. Put in the dough hole 3 tablespoons of tomato pulp, onion and cook in the oven at 220 ° C for 25.
Remove the focaccia from the oven and complete with mozzarella over the onion and put in the oven for further 5 minutes.
Remove the focaccia from the oven and let it rest for 15 minutes on a roasted pan before slicing.