Easter breakfast – gluten-free focaccia served with eggs

Easter-breakfast---gluten-free-focaccia-with-eggsIngredients (6servings):

  • 100g potatoes, peeled an cut into pieces
  • 100g millet flour (GF)
  • 75g corn flour (GF)
  • 100g rice flour (GF)
  • 25g tapioca flour (GF)
  • 250ml warm water
  • 1 teaspoon sugar
  • 7g dried yeast
  • 4 tablespoons olive oil plus more for greasing
  • a pinch of freshly grated nutmeg (GF)
  • 1 teaspoon dried oregano (GF)
  • 1 teaspoon dried basil (GF)
  • ¾ teaspoon sea salt
  • 1 handful black olives




Bring the potatoes to the boil in a large pan of water. Simmer for 15 minutes, then drain in a colander and set aside for 20 minutes to cool.

Sift the flours into a large bowl. Add yeast, salt, sugar, nutmeg, basil and oregano, and mix. 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 around 10 minutes. Place into a bowl, cover with a cloth and leave in a warm place for an hour.

Grease a 23cm x 23cm baking tin. Place the dough into the baking tin and spread it out using your fingers to fit the tin. Tuck some olives into the dough at regular intervals, then drizzle over some olive oil. Cover the tin with a cloth and leave to prove for another 30minutes.

Preheat the oven to 220ºC. Bake your focaccia for 30 minutes until golden-brown.

Serve with hard-boiled egges and olives.



GF – make sure the ingredient doesn’t contain traces of gluten!


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6 Responses to Easter breakfast – gluten-free focaccia served with eggs

  1. Luiza says:

    I love you’re recipes, they’re always so creative – wouldn’t imagine life without gluten could be this tasty <3
    Thank you!

  2. Paulo says:

    I’m in love!!

  3. Elina says:

    It looks tasty! You can cook for me anytime! 😉

  4. Nikki says:

    Looks fabulous you are my favorite!

  5. Tracy says:

    I really tried to make this 3x but I cannot understand how you can ‘knead’ it as my dough after adding the water is like pancake mix! Any ideas?

    • Nathalie says:

      Hi Tracy!
      It never happened to me but I assume the reason it happens to you is probably the wrong flour/water ratio. I think it might be caused by the potatoes as there are many different kinds of them and some are more watery than others.
      I would suggest to add less water than it is mentioned in the recipe, for example: use only 100ml at first, mix it all together and see if the dough has the right consistency to knead (add more water if it’s needed).
      Hope that helps but let me know please what are the results 🙂
      My best regards and lots of luck! 🙂

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