Gluten-free focaccia with caponata

Name: Gluten-free focaccia with caponata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 0
Ingredients: Gluten-free focaccia 2; Pecorino cheese semi-mature 2 oz; Lamb's lettuce 3 tbsp; Eggplant long 8 oz; Cherry tomatoes 6 oz; Yellow onions 1; Salted capers 2 tbsp; Green olives pitted 2 tbsp; Pine nuts 2 tbsp; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min

PRESENTATION

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!

INGREDIENTS

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

Preparation

How to prepare Gluten-free focaccia with caponata

To make gluten-free focaccia with caponata, start with the ingredients for the quick caponata: peel and julienne the onion 1, tip and dice the eggplant into 0.8 inch cubes 2. Lastly, cut the tomatoes in half 3.

Place the onion in a non-stick pan with a drizzle of oil 4 and brown on a low flame for around 10 minutes. Add the eggplant 5, brown on a high flame for another 10 minutes, then add the tomatoes 6.

Flavor with the desalted capers 7, pine nuts 8 and coarsely chopped olives 9.

Add salt, pepper 10 and cook for another 10 minutes, then season with a few hand-torn basil leaves 11: Now place the focaccia on a tray and grill in the oven at 392° for 5 minutes 12.

In the meantime, cut the pecorino cheese into roughly 0.2 inch thick slices 13. Now you are ready to assemble the ingredients: slice the focaccia in half 14 and add the pecorino cheese slices 15.

Add 2 spoons of caponata 16 and complete with the mâche 17. Close the focaccia and repeat with the second piece. Your gluten-free focaccia with caponata is ready to be enjoyed 18!