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Gluten-Free Stuffed Focaccia
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Italy From Pierre e Vivy - NoiFacciamoTuttoInCasa's kitchen in Italy.
Originally published on Cookpad Italy as Focaccia Ripiena Senza Glutine, with US measurements.
A picture of Gluten-Free Stuffed Focaccia.

Gluten-Free Stuffed Focaccia

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/focaccia-ripiena-senza-glutine

Here’s how we decided to use our Soft Gluten-Free Focaccia: we made one with an incredible filling, delicious from the first to the last bite. Here’s our Gluten-Free Stuffed Focaccia!

Pierre was so confident in how the focaccia would turn out that he already had an amazing, indulgent filling ready to go—one that would satisfy all his cravings!

At our house, one of our favorite deli meats is definitely mortadella (or as we call it… Mortazza). But we’re picky—we get it fresh and eat it right away. By the next day, we like it less!

So this morning, during our usual walk to let our puppy stretch his legs, Pierre stopped by the local deli and picked up some mortadella. While he was there, he also grabbed some zucchini—he already had the filling in mind. The last piece was in the fridge: a delicious Pecorino Cream, straight from Sardinia!

The result was nothing short of amazing. The focaccia was elevated by the filling of mortadella, grilled zucchini, and pecorino cream. Every bite was an explosion of flavors, textures, and pure enjoyment—we finished it in no time. Too bad there wasn’t more!

After two years, I saw Pierre get up from the table with a huge smile—something that hadn’t happened in a long time!

See you in the next recipes!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/focaccia-ripiena-senza-glutine

Here’s how we decided to use our Soft Gluten-Free Focaccia: we made one with an incredible filling, delicious from the first to the last bite. Here’s our Gluten-Free Stuffed Focaccia!

Pierre was so confident in how the focaccia would turn out that he already had an amazing, indulgent filling ready to go—one that would satisfy all his cravings!

At our house, one of our favorite deli meats is definitely mortadella (or as we call it… Mortazza). But we’re picky—we get it fresh and eat it right away. By the next day, we like it less!

So this morning, during our usual walk to let our puppy stretch his legs, Pierre stopped by the local deli and picked up some mortadella. While he was there, he also grabbed some zucchini—he already had the filling in mind. The last piece was in the fridge: a delicious Pecorino Cream, straight from Sardinia!

The result was nothing short of amazing. The focaccia was elevated by the filling of mortadella, grilled zucchini, and pecorino cream. Every bite was an explosion of flavors, textures, and pure enjoyment—we finished it in no time. Too bad there wasn’t more!

After two years, I saw Pierre get up from the table with a huge smile—something that hadn’t happened in a long time!

See you in the next recipes!

Pierre and Vivy

Read more

Gluten-Free Stuffed Focaccia

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/focaccia-ripiena-senza-glutine

Here’s how we decided to use our Soft Gluten-Free Focaccia: we made one with an incredible filling, delicious from the first to the last bite. Here’s our Gluten-Free Stuffed Focaccia!

Pierre was so confident in how the focaccia would turn out that he already had an amazing, indulgent filling ready to go—one that would satisfy all his cravings!

At our house, one of our favorite deli meats is definitely mortadella (or as we call it… Mortazza). But we’re picky—we get it fresh and eat it right away. By the next day, we like it less!

So this morning, during our usual walk to let our puppy stretch his legs, Pierre stopped by the local deli and picked up some mortadella. While he was there, he also grabbed some zucchini—he already had the filling in mind. The last piece was in the fridge: a delicious Pecorino Cream, straight from Sardinia!

The result was nothing short of amazing. The focaccia was elevated by the filling of mortadella, grilled zucchini, and pecorino cream. Every bite was an explosion of flavors, textures, and pure enjoyment—we finished it in no time. Too bad there wasn’t more!

After two years, I saw Pierre get up from the table with a huge smile—something that hadn’t happened in a long time!

See you in the next recipes!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/focaccia-ripiena-senza-glutine

Here’s how we decided to use our Soft Gluten-Free Focaccia: we made one with an incredible filling, delicious from the first to the last bite. Here’s our Gluten-Free Stuffed Focaccia!

Pierre was so confident in how the focaccia would turn out that he already had an amazing, indulgent filling ready to go—one that would satisfy all his cravings!

At our house, one of our favorite deli meats is definitely mortadella (or as we call it… Mortazza). But we’re picky—we get it fresh and eat it right away. By the next day, we like it less!

So this morning, during our usual walk to let our puppy stretch his legs, Pierre stopped by the local deli and picked up some mortadella. While he was there, he also grabbed some zucchini—he already had the filling in mind. The last piece was in the fridge: a delicious Pecorino Cream, straight from Sardinia!

The result was nothing short of amazing. The focaccia was elevated by the filling of mortadella, grilled zucchini, and pecorino cream. Every bite was an explosion of flavors, textures, and pure enjoyment—we finished it in no time. Too bad there wasn’t more!

After two years, I saw Pierre get up from the table with a huge smile—something that hadn’t happened in a long time!

See you in the next recipes!

Pierre and Vivy

Read more
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Ingredients

20 minutes
Serves 2–3 servings
  • 1gluten-free focaccia (see recipe)
  • 5.5–7 oz mortadella with pistachios (about 150–200 grams)
  • 2–3 zucchini
  • 3.5 ozSardinian pecorino cream (about 100 grams)
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Steps

20 minutes
  1. 1

    This recipe is really simple. The only prep you need to do is grill the zucchini. Slice them lengthwise into thin strips, about 1/8 inch thick (3 mm), ideally using a mandoline. Heat a grill pan and lightly oil it. Grill the zucchini, turning them just once. As you finish each batch, set them aside. Don’t add salt yet or they’ll get soggy—season only at the end.

    A picture of step 1 of Gluten-Free Stuffed Focaccia.
    A picture of step 1 of Gluten-Free Stuffed Focaccia.
  2. 2

    Once you’ve finished grilling the zucchini, prepare your Gluten-Free Stuffed Focaccia. Slice the focaccia in half horizontally. Spread a generous layer of pecorino cream on the bottom half. Next, add the mortadella—don’t be shy, this is meant to be indulgent! Finally, add a layer of grilled zucchini. If you like, season with salt to taste.

    A picture of step 2 of Gluten-Free Stuffed Focaccia.
    A picture of step 2 of Gluten-Free Stuffed Focaccia.
    A picture of step 2 of Gluten-Free Stuffed Focaccia.
  3. 3

    Close the focaccia with the top half. You can enjoy it cold or warm it up on a grill pan—we went with cold because we couldn’t wait to eat it!

    A picture of step 3 of Gluten-Free Stuffed Focaccia.
  4. 4

    This focaccia is truly excellent—soft and thick, with a filling that had us licking our lips from the first to the last bite. It’s a perfect mix of ingredients brought together by a spectacular focaccia!

    We hope you enjoyed this recipe, and we can’t wait to hear your thoughts!

    Enjoy!

    Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on July 13, 2025 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
Read more

Keywords

Zucchini Pistachio Pecorino

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