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
Scale
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.