1. Introduction to the Recipe
If you’re looking for a healthy, comforting, and incredibly tasty recipe that skips flour without compromising on texture, these Focaccine Broccoli and Potatoes in a Pan are a must-try. They combine the natural creaminess of boiled potatoes with the nutrient-rich punch of broccoli to form a soft, dough-like base. Pan-fried to golden perfection and stuffed with gooey mozzarella cheese, these focaccine are like little handheld potato flatbreads—crispy on the outside, melty on the inside, and completely satisfying.
Made with just a few wholesome ingredients—potatoes, broccoli, potato starch, cheese, and a touch of olive oil—this recipe is not only gluten-free but also extremely adaptable. You don’t need any flour or rising agents, making it an ideal option for those avoiding gluten or refined carbs. The use of potato starch helps bind the dough while keeping it light and soft inside, with a perfectly crisp crust when pan-fried.
Broccoli not only adds color and fiber but also blends seamlessly into the dough, making this a sneaky veggie recipe kids will actually love. With just a bit of seasoning and a cheesy filling, these focaccine are perfect as a main meal, lunchbox filler, or snack. You can also freeze them and reheat them easily, making them perfect for meal prep.
Looking to get more creative with veggie-based doughs? Check out this vegetable fritter recipe or learn more about how to use starches in gluten-free cooking. These tips can help you understand why this recipe works so well and how to adjust it for your needs.
These pan-cooked focaccine offer all the joy of homemade flatbread with fewer carbs, more vegetables, and no need to turn on your oven. Let’s break down how to make them.
2. Basic Recipe: Ingredients and Instructions
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Focaccine Broccoli and Potatoes in a Pan
Description
These Focaccine Broccoli and Potatoes in a Pan are crispy, cheesy, and gluten-free—made without flour and perfect for a healthy meal.
Ingredients
For the Dough:
- 500 g potatoes, peeled and diced
- 200 g cleaned broccoli florets
- 90 g potato starch
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- Salt and pepper to taste
For the Filling:
- 200 g sliced pizza mozzarella
Instructions
- Cook the Vegetables
Boil the potatoes and broccoli in salted water until tender (about 10–12 minutes). Drain well and let cool slightly. - Mash and Mix the Dough
Mash the potatoes and broccoli together in a large bowl until smooth. Add the potato starch, olive oil, Parmesan cheese, salt, and pepper. Mix until a soft, non-sticky dough forms. - Divide and Shape
Divide the dough into 6–8 equal portions. Flatten each piece into a small disc about 1 cm thick. Place a slice of mozzarella in the center, then fold and flatten gently to enclose the cheese completely. - Pan-Fry the Focaccine
Heat a non-stick pan over medium heat. Lightly grease with oil. Cook the focaccine for 4–5 minutes per side until golden and crisp on both sides, and the cheese inside is melted. - Serve Hot
Serve immediately while the mozzarella is hot and gooey. Optionally, sprinkle with more Parmesan or fresh herbs.
Notes
Ensure the vegetables are well-drained to avoid excess moisture in the dough.
Use a non-stick or cast-iron skillet for best browning.
Don’t overstuff the focaccine to prevent leaking during cooking.
Add herbs like parsley, basil, or garlic powder to the dough for extra flavor.
They can be frozen after shaping or after cooking—just reheat in the pan.
3. Advanced Techniques
**1. Steam Instead of Boil for Better Texture
Steaming the potatoes and broccoli helps preserve nutrients and prevents the dough from becoming too wet. If boiled, always let them cool and dry a bit before mashing. Drier mash = better binding.
**2. Use a Cheese Blend for a Flavor Boost
Instead of just pizza mozzarella, mix in grated provolone, gouda, or smoked cheese for added flavor. These melt well and introduce depth to the otherwise mild potato-broccoli base.
**3. Crispy Finish with Parmesan Crust
Before pan-frying, press each side of the focaccine into grated Parmesan. It forms a delicious golden crust as it cooks and adds a salty, nutty crunch without needing extra seasoning.
**4. Stuffing Variations Beyond Mozzarella
Try other fillings like sautéed mushrooms, cooked ham, ricotta, or caramelized onions. Ensure fillings aren’t too wet to prevent soggy centers or broken dough.
**5. Bake Instead of Fry for a Lighter Option
Bake the focaccine at 200°C (400°F) on a lined tray for about 20 minutes, flipping halfway. This cuts down on oil while still producing a crisp exterior and melty center.
See more advanced recipes at cookingwhite.com
4. Storage, Shelf Life, and Maintenance Tips
**1. Fridge Storage
Store cooked focaccine in an airtight container in the fridge for up to 3 days. Reheat in a dry pan or air fryer to bring back the crispy texture.
**2. Freeze for Later
Shape the uncooked focaccine and freeze them on a tray. Once frozen, transfer to a bag. Cook from frozen or thaw slightly before pan-frying. They last 1–2 months in the freezer.
**3. Reheating Tips
To reheat, use a skillet or air fryer for best results. Microwave only if you don’t mind losing the crispness—it will still taste great but be softer.
**4. Preventing Moisture Build-Up
Let cooked focaccine cool completely before storing. Otherwise, trapped steam can make them soggy. Place parchment between layers to prevent sticking.
**5. Make-Ahead for Meal Prep
Prepare the dough and refrigerate for up to 24 hours. Shape and cook when ready. Great for prepping ahead for quick dinners or packed lunches.
5. Dietary Adaptations and Substitutions
**1. Gluten-Free Friendly by Nature
This recipe is naturally gluten-free, thanks to potato starch. Always double-check your cheese and starch brands if preparing for someone with celiac disease.
**2. Make It Vegan
Omit the Parmesan and replace mozzarella with vegan cheese. Use olive oil in place of butter if needed. Choose vegan-friendly starch and check labels for hidden animal products.
**3. Low-Carb Variation
Swap some potatoes with cauliflower or use mashed white beans. This reduces carbs while still keeping the mixture starchy enough to bind.
**4. Dairy-Free Version
Replace cheese with dairy-free alternatives or use mashed avocado or roasted red pepper spread as filling. You’ll miss the stretch, but not the flavor.
**5. Nut-Free & Allergen-Safe
This recipe is nut-free by default and easy to adjust for other allergens. Avoid processed fillings and read all labels if making for someone with dietary restrictions.
6. FAQs About the Recipe
Q1: Can I bake instead of pan-fry these focaccine?
Yes! Bake at 200°C (400°F) for 20 minutes, flipping halfway for even browning. They’ll be slightly drier than pan-fried but still delicious and lighter.
Q2: My dough is too wet—what should I do?
Add a little more potato starch or mash in a dry, cooked potato. Avoid adding flour—it changes the texture and might not bind as well.
Q3: Can I use frozen broccoli?
Yes, just steam or boil it and drain very well. Squeeze out excess moisture before mashing it into the potatoes.
Q4: What’s the best cheese for stuffing?
Low-moisture mozzarella works best for melt and structure. Avoid fresh mozzarella—it’s too watery and may cause leaking.
Q5: Can I prepare these in advance?
Yes, shape the focaccine and store in the fridge for up to 24 hours. You can also freeze them before or after cooking for convenience.
7. Conclusion & Final Thoughts
Focaccine Broccoli and Potatoes in a Pan offer a flavorful, filling, and gluten-free twist on traditional flatbreads. They’re the perfect answer to weeknight dinner dilemmas when you want something warm, cheesy, and satisfying without relying on flour or deep frying. With their golden crisp exterior and molten cheese center, they’re impossible to resist.
What makes them even better is how adaptable they are—whether you’re dairy-free, gluten-free, vegetarian, or just hungry. They also freeze beautifully, making them ideal for batch cooking or quick lunches. From school lunchboxes to cozy dinners, these focaccine check all the boxes for flavor, convenience, and nutritional value.
Next time you’ve got leftover potatoes or broccoli in the fridge, skip the usual mash and try these instead. One bite, and they might just become your new favorite way to eat your veggies.