Tag Archive for: gluten free focaccia

Liguria: Gluten-free Focaccia genovese

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There is a scent that, more than any other, tells the story of Liguria: that of Focaccia Genovese, golden on the surface, glossy with good olive oil, with a lightly crisp crust and a soft, succulent interior.
In my journey through Giro d’Italia in 20 Recipes, I wanted to listen to the voice of my friend Sabina who, after her celiac diagnosis, could only think of one thing she truly missed: gluten-free Focaccia Genovese.

And how could she not? That unmistakable aroma, the dimples filled with extra virgin olive oil, the lightness of the dough melting at every bite… these are emotions before they are ingredients.

From here began my challenge: to create a gluten-free Focaccia Genovese capable of delivering the same sensations as the original, but in a version suitable for those living with celiac disease. After several attempts, small adjustments, and plenty of patience, my table literally burst with joy: a fragrant, elastic, beautifully aromatic focaccia, with that characteristic uneven surface that holds the oil and guarantees tenderness.

Served with Prosciutto di Parma or paired with a creamy cheese, this gluten-free focaccia becomes the star of an aperitivo, a savory snack, or a quick lunch full of authentic flavor. Because inclusive cooking is not about restriction — it is about possibility. It means bringing back smiles even on the greyest days, without compromising on taste.

Our next stop? We return home, to my region of origin: Emilia-Romagna. But first, let us be wrapped in the scent of a Ligurian oven and a focaccia that proves tradition and gluten-free can coexist — with the same irresistible goodness.

ilaria-bertinelli-focaccia-genovese

Focaccia genovese

45.7g carbohydrates per 100g

Ingredients for a 40x30cm baking pan

  • 250g water
  • 200g milk
  • 200g Mix Pane Nutrifree**
  • 200g Mix B Schär**
  • 70g whole grain rice flour Molino Filippini*
  • 30g whole grain corn flour**
  • 30g extra virgin olive oil
  • 12g fresh baker’s yeast (½ cube)
  • 10g salt
  • extra virgin olive oil for the surface
  • coarse sea salt for the surface

For the emulsion

  • 80g water
  • 40g extra virgin olive oil
  • coarse salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

  1. Dissolve the yeast in the water and milk. Add the liquids to all the flours in a large bowl or stand mixer. Mix well, then add salt and extra virgin olive oil.
  2. When the dough is smooth and fairly creamy, pour it into a baking pan lined with parchment paper. Wet your hands thoroughly with cold water to help spread the dough, pressing your fingers into it to create the typical focaccia dimples.
  3. Prepare an emulsion by mixing water and olive oil, then pour it evenly over the surface. Sprinkle with coarse salt and allow to rise until doubled in volume and the liquid has been partially absorbed.
  4. Gently press your fingers again into the dough so the remaining emulsion seeps inside. Let the focaccia rest once more while you preheat the oven. Bake in a preheated fan oven at 220°C for about 25–30 minutes

ilaria-bertinelli-focaccia-genovese

Version with gluten of Focaccia genovese

For the gluten version, replace the 500 g of gluten-free flours with: 350 g Manitoba flour (Farine Magiche Lo Conte) and 150 g “00” pizza flour (Caputo).

Knead with only 300 g room-temperature water. All other ingredients remain unchanged.

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Baking time: Onion and anchovy flat bread

For a snack, an aperitif or to enrich the bread basket, try the Onion and anchovy flat bread.

Try a fibre-rich dough using not only wholemeal flour, but also soluble fibre i.einulinwhich is essential to reduce the glycaemic index of the preparation. The presence of a very simple filling of onions and anchovies also enriches the nutritional profile of the recipe: additional fibre from the onions and all the goodness of Omega 3 from the anchovies.

Since I had them available, I decided to try using Giarratane onions, the sweet, extra large Sicilian onions that are perfect when combined with tasty anchovies, for a truly mouth-watering result.

If you feel like turning on the oven and making Focaccia, try the Buckwheat and Corn Focaccia.

Onion and anchovy flat bread

carbohydrates 38.82g per 100g

schiaccia-di-cipolle-e-alici

Ingredients for a flat bread of 28cm diameter

  • 400g gluten free bread flour mix, brand Nutrifree** (for the version with gluten, see below)
  • 400g water
  • 400g onions
  • 60g brown rice flour*
  • 20 g inulin*
  • 20g buckwheat flour*
  • 10-12 anchovies in oil
  • 8g brewer’s yeast
  • 8g salt
  • extra virgin olive oil
  • dried oregano
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Dissolve the brewer’s yeast in the water.
  2. Place the flours and inulin in the bowl of a planetary mixer, start mixing and add the water with the yeast in a trickle; mix for 5 minutes at medium speed, then add the salt and 3 tablespoons of extra virgin olive oil, mixing for another 3-4 minutes.
  3. Form a ball with the dough, place it in a bowl and lightly grease the surface with extra virgin olive oil; cover with cling film and leave to rise until doubled in volume (approx. 2 hours).
  4. Meanwhile, slice the onions and slowly fry them in a non-stick pan with a little oil. Season with oregano, adjust salt and pepper and set aside.
  5. Divide the dough into two parts, one slightly larger to form the base of the flat bread: roll the dough out onto a sheet of baking paper and cover a baking tin at least 28 cm in diameter.
  6. Stuff with the onions left to cool and the chopped anchovies; cover the filling with a second disc of dough, pierce it with a fork and brush the surface with extra virgin olive oil.
  7. Bake in a convection oven preheated to 200°C for 30 minutes.

schiaccia-di-cipolle-e-alici

Version with gluten of Onion and anchovy flat bread

For the dough, replace the Nutrifree flour, rice flour and buckwheat flour with 500g of all-purpose flour and mix it with 330g of water. The preparation and filling remain unchanged.

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Gluten-free Focaccia with lentil flour

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Who can resist gluten free Focaccia with lentil flour? At home, it finishes right away because it is good, soft, fragrant and more blood sugar-friendly than classic Focaccia. Watch how to prepare it!

I love focaccia because it is easy to cut into portions, freeze and stuff quickly in the morning before school even just out of the freezer: that way, by break time, it will be perfect to be enjoyed.

The addition of lentil flour helps reduce the glycaemic index of the focaccia and gives it a golden, slightly orange colour that is very pleasing to the eye. Serve it stuffed with whatever you like or enjoy it plain: whatever solution you choose, it will not disappoint you!

If you love focaccia, also try Gluten-free Buckwheat and corn focaccia.

Focaccia with Lentil Flour     

43g carbohydrates per 100g

 Ingredients

  • 400g water
  • 250g gluten free bread flour mix, brand Schär Mix B**
  • 250g gluten free bread flour mix, brand Fibreban Farmo**
  • 200g milk
  • 100g lentil flour*
  • 30g extra virgin olive oil
  • 17g brewer’s yeast
  • 10g salt
  • extra virgin olive oil for spreading the focaccia and for the emulsion
  • coarse salt
  • oregano
  • water for the emulsion

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Pour water and milk into a food processor or thermomix and dissolve the brewer’s yeast in it.
  2. Pour the flours into the processor with the liquids and mix, adding oil and salt until a smooth, creamy dough is obtained.
  3. Pour the mixture onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance.
  4. Let rise for about 2 hours or until the dough has doubled in volume. Sprinkle with a grinding of coarse salt and dried oregano.
  5. Bake for about 25 minutes in a convection oven preheated to 200°C.
  6. Let the focaccia cool and brush the surface with an emulsion of water and a few tablespoons of extra virgin olive oil.

focaccia con farina di lenticchie

Version with gluten of Focaccia with lentil flour

Replace the gluten free flour with 500g wheat flour and reduce the total amount of liquid (water and milk) to 420g instead of 600g.

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Buckwheat and rice focaccia

Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.

Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.

Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.

For us who love baking, this focaccia can be addictive.

Here’s how to prepare it!

Buckwheat and rice focaccia

54.11g carbohydrates per 100g

Ingredients

  • 450g water
  • 350g flour mix for bread, brand Nutrifree**
  • 80g flour mix for bread, brand Fibrepan**
  • 70g buckwheat flour*
  • 40g wholemeal rice flour*
  • 35g rice oil
  • 25g extra virgin olive oil
  • 20g fine corn flour*
  • 12g brewer’s yeast
  • 10g salt
  • extra virgin olive oil, salt and water for brushing the surface

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.

Bake for about 30 minutes in a static oven preheated to 200°C.

Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.

Focaccia-senza-glutine-al-grano-saraceno-e-mais-uno-chef-per-gaia

Version with gluten of Buckwheat and rice Focaccia

Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.

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Gluten-free Apulian focaccia: soft and fragrant

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.

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