As lunchtime approaches we feel peckish and in need of a tasty idea that can satisfy our appetite in a genuine and nourishing way…Today we present gluten-free focaccia with caponata, a simple and delicious vegetarian recipe! A soft gluten-free focaccia is served with a vegetable filling, freely inspired by the typical Sicilian side dish, caponata. The filling is also enriched with a few slices of pecorino cheese and mâche leaves, which add a touch of freshness. A blend of Mediterranean flavors just waiting to be enjoyed bite after bite, perfect for a lunch break!
Gluten-free focaccia 2
Pecorino cheese 2 oz (80 g) – semi-mature
Lamb’s lettuce 3 tbsp (30 g)
FOR THE QUICK CAPONATA
Eggplant 8 oz (230 g) – long
Cherry tomatoes 6 oz (170 g)
Yellow onions 1
Salted capers 2 tbsp (20 g)
Green olives 2 tbsp (20 g) – pitted
Pine nuts 2 tbsp (20 g)
Basil to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
To make gluten-free focaccia with caponata, start with the ingredients for the quick caponata: peel and julienne the onion, tip and dice the eggplant into 0.8 inch cubes. Lastly, cut the tomatoes in half .
Place the onion in a non-stick pan with a drizzle of oil and brown on a low flame for around 10 minutes. Add the eggplant, brown on a high flame for another 10 minutes, then add the tomatoes. Flavor with the desalted capers, pine nuts and coarsely chopped olives. Add salt, pepper and cook for another 10 minutes, then season with a few hand-torn basil leaves: Now place the focaccia on a tray and grill in the oven at 392° for 5 minutes.
In the meantime, cut the pecorino cheese into roughly 0.2 inch thick slices. Now you are ready to assemble the ingredients: slice the focaccia in half and add the pecorino cheese slices.
Gluten-free focaccia with caponata is best enjoyed freshly prepared. The caponata can be stored in the refrigerator for 2 days, in a sealed container.