ItalianSardinian
Coccoi de Birdura (Sardinian Vegetable Focaccia)
by Chef in Camicia · 306K subscribers on YouTube
A traditional Sardinian focaccia made with summer vegetables, adapted here in a gluten-free version using rice flour. The juices from zucchini and tomatoes create the perfect dough, seasoned with olive oil, salt, pepper, and oregano. Bake until soft in the center and crispy on the edges.
- Prep
- 15 min
- Cook
- 42 min
- Total
- 57 min
- Servings
- 4
- Difficulty
- easy
Ingredients
7 items- 220 gRice Flour
- 3 tbspExtra Virgin Olive Oil
- Saltto taste
- Pepperto taste
- Oreganoto taste
- Zucchinisummer zucchini, grated
- Tomatoesripe, juicy tomatoes, chopped
Method
- Combine the grated zucchini and chopped tomatoes with salt, pepper, oregano, olive oil, and rice flour. Mix thoroughly with your hands until a dough forms.
- Spread the dough into a thin layer on a baking sheet, adjusting thickness to preference.
- Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, until the center is soft and the edges are golden and crispy.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
