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フォカッチャ（大和芋のフォカッチャ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Yamato sweet potato : 140g
(A) Rice flour : 70g
(A) sugar : 小さじ2
(A) salt : 1つまみ
(A) Olive oil : 小さじ2
(A) baking powder : 小さじ1
水 : 大さじ4

Time required

25minutes

Procedure

1) make the dough 02:25
Peel the yamatoimo, leaving one part of the skin.
Grate with the fine-toothed side of a grater and place in a bowl.
Add (A) and mix with a spatula.
Add water and mix while keeping an eye on it.
2) heat up 06:07
Put olive oil (not listed) in a heat-resistant dish and spread it out.
Add 1 and apply olive oil (not listed) on the surface.
Sprinkle coarse salt (not listed).
Put in frying pan.
Pour water (not listed) into the frying pan to a height of 1 cm from the bottom.
Use a bamboo skewer to check if the dough sticks to the dough.
stop the fire.
Cover and steam over medium heat for 10 minutes.
3) finish 07:50
Spread kitchen paper and put 2 on it.
Make a gap with a spatula and remove it from the heat-resistant container to complete.

Point

・Do not use flour, butter and eggs.
・Yamatoimo is easy to digest and goes well with staple foods such as bread.
・The rice flour used is sprouted brown rice and rice flour mixed with 3 kinds of ancient rice.
・I used beet sugar, but you can use whatever you like.
・Adjust the amount of water according to the moisture content of the yamatoimo.
・In step 2, add more water (not listed) if it gets low.
・You can eat it with honey, jam or olive oil.
・You can eat it in combination with cheese.