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Breadfruit Focaccia Barese



An Italian bread with breadfruit flour

Breadfruit Focaccia Barese



Are you feeling for Italian tonight?


  • Gluten-free flour 230g

  • Breadfruit flour 170g

  • Water 200-250g

  • Salt 7g

  • Sugar 3g

  • Potatoes 100g

  • Dry active yeast 5g

  • Extra virgin olive oil

  • Olives

  • Cherry tomatoes 500g

  • Salt

  • Oregano


  1. Cook and mash the potatoes and set aside.

  2. Place dry active yeast and sugar in a little bowl with some of the water at a lukewarm temperature. Wait 5-10 minutes until dissolved and the yeast begins to foam.

  3. In a big bowl add gluten-free flour and breadfruit flour and mix to combine, then add the cooked and mashed potato and yeast mixture. Slowly start mixing in the water, mixing with your hands or a wooden spoon. The amount of water will vary based on the type of flours you use and the potato, so you might need to add some more if the dough is too dry. Add salt while mixing.

  4. Once your dough starts to have a shape, add olive oil, then start kneading with your hands. Transfer to a floured surface and knead the dough for 5 to 8 minutes until smooth. It should be slightly sticky but you should be able to knead it on the floured surface.

  5. Place the dough in an oiled baking tray or cast iron pan.  

  6. Oil the top of the dough, cover it with cling film or a kitchen towel and place it somewhere warm, like the oven with the light on, for 1 hour 30 minutes to 2 hours, or until doubled in size.

  7. Spread it with your hands to cover the whole surface of the baking tray or cast iron pan.

  8. Tear open the cherry tomatoes with your hands and crush them on the surface of the focaccia, distributing them equally. Press them firmly with the cut resting on the dough so that, by releasing their juice, they give the final product the characteristic greasy and moist dimples. Then add the olives and sprinkle with dried oregano and salt. Drizzle with olive oil.

  9. Bake at 230C for 30 minutes, until the surface is golden and slightly browned in some places.


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