Gluten-Free Focaccia with Caponata Recipe

Ingredients:

• 1 cup gluten-free flour
• 1/2 cup cornmeal
• 1/2 cup potato starch
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tbsp sugar
• 1/2 cup milk
• 1/4 cup olive oil
• 2 eggs
• 1 cup caponata
• 1/4 cup grated Parmesan cheese
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat oven to 400°F.
2. In a large mixing bowl, mix together the gluten-free flour, cornmeal, potato starch, salt, baking powder, and sugar.
3. Add in the milk, olive oil, and eggs. Stir until smooth.
4. Pour the batter into a greased 9-inch baking pan, spreading it out evenly.
5. Spoon the caponata over the top of the batter, spreading it out in an even layer. Sprinkle the Parmesan cheese over the top.
6. Bake the focaccia for 20-25 minutes, until golden brown and cooked through.
7. Garnish the focaccia with chopped fresh parsley, if desired.
8. Let the focaccia cool for a few minutes before slicing and serving.

Verdict:

This gluten-free focaccia with caponata is a delicious and flavorful twist on traditional focaccia bread. The caponata adds a sweet and tangy flavor to the bread, while the Parmesan cheese gives it a savory kick. Serve it as a side to your favorite Italian dish or enjoy it on its own as a tasty snack.

Serving Suggestions:

• Pair with a bowl of soup or salad for a satisfying lunch.
• Serve alongside a pasta dish for added texture and flavor.
• Cut into small squares and serve as an appetizer at your next party or gathering.
• Toast leftover slices and top with your favorite sandwich fixings for a delicious sandwich.