Gluten-Free Stuffed Focaccia

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
Gluten-Free Stuffed Focaccia
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
Steps
- 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.
- 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.
- 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!
- 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
People also looked for
Keywords
Similar Recipes
More Recipes
-

Mehwish.N
-

Deepti Johri
-

Roasted Red Pepper, Tomato & Mascarpone Pasta
Mark Baldwin
-

Butternut squash, sage & caramelized onion risotto
Mark Baldwin
-

Aubergine, Chickpea & Coconut Curry
Mark Baldwin
-

Rehana Wasim
-

Ameya Bhat
-

skunkmonkey101
-

Pinkblanket's Kitchen
-

K8E413
-

Copy-Cat Cinnabon Cinnamon Rolls
Max Lovato -

Chef Bryce
-

Danielle Barnes
-

Meeta Burman
-

Sweet potatoes#snackchallenge #boiled/steamed snack
Martha Khisa Osanya -

Bibhasini Patra
-

Vinita Rodrigues
-

Wainar Gero Recipe By Khadija Ahmad Badamasi
khadija ahmad badamasi
-

Chef Bryce
-

Raw papaya paste meat tenderizer
cooking With me by st
-

Priya Malhotra Drishti Panjwani

















