{"id":14235,"date":"2026-04-03T07:43:42","date_gmt":"2026-04-03T07:43:42","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=14235"},"modified":"2026-04-03T07:43:51","modified_gmt":"2026-04-03T07:43:51","slug":"liguria-gluten-free-focaccia-genovese","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/liguria-gluten-free-focaccia-genovese\/","title":{"rendered":"Liguria: Gluten-free Focaccia genovese"},"content":{"rendered":"

There is a scent that, more than any other, tells the story of Liguria<\/strong>: that of Focaccia Genovese<\/strong>, golden on the surface, glossy with good olive oil, with a lightly crisp crust and a soft, succulent interior.
\nIn my journey through Giro d\u2019Italia in 20 Recipes<\/strong>, I wanted to listen to the voice of my friend Sabina<\/strong> who, after her celiac diagnosis, could only think of one thing she truly missed: gluten-free Focaccia Genovese.<\/p>\n

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\u2026 these are emotions before they are ingredients.<\/p>\n

From here began my challenge: to create a gluten-free Focaccia Genovese<\/strong> 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.<\/p>\n

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 \u2014 it is about possibility. It means bringing back smiles even on the greyest days, without compromising on taste.<\/p>\n

Our next stop? We return home, to my region of origin: Emilia-Romagna<\/strong>. But first, let us be wrapped in the scent of a Ligurian oven and a focaccia that proves tradition and gluten-free can coexist<\/strong> \u2014 with the same irresistible goodness.<\/p>\n

\"ilaria-bertinelli-focaccia-genovese\"<\/a><\/p>\n

Focaccia genovese<\/strong><\/span><\/h1>\n

45.7g carbohydrates per 100g<\/strong><\/span><\/h1>\n

Ingredients for a 40x30cm baking pan<\/span><\/strong><\/h2>\n