upper crusts
potato & rosemary focaccia
PREP + COOK TIME 1 hour (+ cooling) SERVES 6
600g sebago potatoes
1 egg
1 egg white
2 tablespoons honey
⅓ cup (80ml) extra-virgin olive oil, plus extra to drizzle
2 cups (300g) raw cashews
1¼ cups (180g) tapioca flour
⅓ cup (50g) potato flour
1½ teaspoons gluten-free baking powder
1 teaspoon sea salt flakes
¼ teaspoon freshly ground black pepper
3 large rosemary sprigs, leaves picked
⅓ cup (25g) finely grated parmesan
1 Preheat oven to 200°C. Grease a large oven tray, then line with baking paper, extending the paper 2cm over the long sides.
Peel 300g of the potatoes; halve and place in a saucepan. Cover with cold salted water. Bring to the boil; cook for 18 minutes or until tender. Drain; stand in a sieve set over a saucepan for 15 minutes to dry out and cool completely. Push the potato through a ricer or
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